Orecchiette with Broccoli and Saffron
Craving a delightful and simple meal? Our **orecchiette with broccoli and saffron** is ready in just 30 minutes! This **easy orecchiette recipe** features tender **broccoli**, fragrant **saffron**, and a sprinkle of crunchy almonds for a burst of flavor. It's the perfect **vegetarian pasta** dish for a quick and satisfying dinner.
Dietary Information
Servings:
- 1
To prepare the orecchiette with broccoli and saffron, first coarsely chop the whole almonds 1. Move on to the broccoli: detach the florets with a knife 2, then remove the base of the stem 3.
- 2
Peel the stem to remove the outer, more coriaceous part 4, then cut it in half lengthwise 5 and cut it into cubes 6.
- 3
Now blanch the broccoli in salted water for about 3-4 minutes 7. In a pan, flavor the oil with a crushed clove of garlic 8, then drain the broccoli here 9, taking care to preserve the cooking water. Sauté the broccoli over high heat to dry them, crushing them slightly with a spoon.
- 4
Cook the orecchiette in the same water in which you cooked the broccoli 10, following the cooking instructions on the package. Take about 2-3 tablespoons of pasta cooking water, pour the saffron powder here 11 and mix to dissolve it completely 12.
- 5
Now remove the clove of garlic from the pan with the broccoli 13, drain the orecchiette directly here 14 and add the saffron dissolved in water 15.
- 6
Pour a ladle of cooking water if necessary 16, then turn off the heat and stir in the grated pecorino cheese 17 and a drizzle of oil 18.
- 7
Plate 19 and garnish with the chopped almonds 20. Serve your orecchiette with broccoli and saffron immediately 21!
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