Penne with Roasted Broccoli and Pistachio Gremolata
- 1/4 cup shelled raw pistachios
- zest of 1 lemon
- 2 cloves garlic, minced
- 3 tablespoons finely chopped parsley
- 1 1/2 pounds broccoli, stems removed (about 1 pound 2-inch florets)
- 3 tablespoons olive oil
- salt and pepper to taste
- Juice of 1/2 a lemon
- 1 pound penne
- This recipe is vegan
- Produce
- Broccoli (1 1/2 pounds)
- Garlic (2 cloves)
- Lemon, zest of (1)
- Lemon, Juice of (1/2)
- Parsley (3 tablespoons)
- Pistachios, raw (1/4 cup)
- Cooking & Baking
- Olive oil (3 tablespoons)
- Salt and pepper (1)
- Pasta & Grains
- Penne (1 pound)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 29, 2012 (5 months ago).
198 people saved this recipe.
