Ingredients
2tbsppine nuts
¾lbdried fettuccine
3tbspextra virgin olive oil
1½lbsbroccoli
4large garlic cloves
½tspred pepper,crushed
salt and freshly ground black pepper
½tbspunsalted butter
½cuppecorino cheese,freshly grated
Preparation
In a large skillet, toast the pine nuts over moderate heat, shaking the pan occasionally, for about 2 minutes, until the nuts are golden. Transfer to a plate.
In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve ½ cup of the pasta cooking water and drain the fettuccine.
Meanwhile, heat 2 tablespoons of the olive oil in the skillet and add the broccoli. Cover and cook over moderate heat for about 5 minutes, until browned on the bottom.
Stir the broccoli, then add the remaining 1 tablespoon of olive oil, the garlic and the crushed red pepper.
Season the broccoli with salt and pepper and cook, stirring gently, for about 1 minute, until the garlic is fragrant. Turn off the heat and cover.
Transfer the fettuccine to a warmed bowl and toss with the butter. Add the broccoli and the pasta cooking water and toss well.
Sprinkle with the reserved pine nuts and the cheese.
Serve and enjoy!
