By Andrew Zimmern
This is my dad’s 50-year-old recipe for broccoli pasta, loaded with parmesan cheese. It’s heavenly, a very special recipe for me that my dad used to make all the time when I was growing up. You can watch the step-by-step process on my Instagram.
Andrew Zimmern Cooks: Andre’s Broccoli Pasta
- 8 tablespoons butter
- 4 cups cooked broccoli, chopped well
- Handful of herbs (parsley, chives, savory etc)
- 3 cups broth, I use homemade chicken broth
- 1 pound uncooked pasta…shells/rigatoni work well
- 2 cups of grated Reggiano parmesan
- 1 cup halved cherry tomatoes
- 1/2 cup grated pecorino Romano
Place the butter in a large saute pan over medium heat. When foaming add the broccoli and herbs. Sometimes I add chile flakes, garlic or minced shallots here. Cook for 7-9 minutes, stirring occasionally. Add the broth. Cook until reduced by about half. Set aside briefly.
Cook the pasta in salted water, drain. Reserve 1/4 cup of pasta water. Add the parmesan cheese to the pan with the broccoli and turn heat to medium. Stirring while it cooks, add the pasta and season with salt and pepper. Add the pasta water and stir. Serve, garnishing with the cherry tomatoes and passing the pecorino at the table.