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Rigatoni with Broccoli-Lemon Sauce
This is an adaptation of pasta sauced with a creamy, silky broccoli puree that we tasted in Rome. We use broccoli crowns here and not the lower portion of the stems, which are sometimes tough and fibrous. We start by simmering the broccoli in a large pot of salted boiling water. After removing the pieces, we keep the water at a boil and use it to cook the pasta.
4 to 6
Servings
Don’t simmer the broccoli until fully tender or its color will turn a dull shade of green. Cooking it only until crisp-tender ensures a vividly hued puree.
30 minutes
Ingredients
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Kosher salt and ground black pepper
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1
pound broccoli crowns, cut into 1-inch pieces
Directions
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01In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt, the broccoli and garlic; cook until the broccoli is crisp-tender, 4 to 6 minutes. Using a slotted spoon, transfer the broccoli and garlic to a blender; keep the water at a boil. Remove about 2 cups of the water; add 1½ cups to the blender (reserve the remainder), along with the capers. Blend until smooth, then, with the machine running, stream in the oil; set aside.
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GET DIGITAL & PRINTJust made this recipe from broccoli harvested from our winter garden. Top marks! Since I wasn't going to use basil or walnuts for garnish, I held back a generous half cup of the cooked broccoli from the puree and tossed the sprigs in with the cheese and lemon juice. Frankly, I'm not convinced that capers (which are great with the broccoli) would be my choice to pair with basil. I'll definitely make this again.
Excellent dish!