Rezepte

(Recipe) Romanesco Pasta with lemon, Parmesan & pine nuts

10
Juli

(Recipe) Romanesco Pasta with Lemon, Parmesan & Pine Nuts


Looking for a simple yet special pasta dish with a refreshing twist? This Romanesco pasta with lemon zest, parmesan, and toasted pine nuts is light, flavorful, and visually stunning. Romanesco—a beautiful, green vegetable that looks like a mix between broccoli and cauliflower—adds a nutty, slightly sweet flavor and a lovely crunch.

The addition of lemon, golden raisins, and parmesan creates a perfect balance of citrusy brightness, creamy richness, and subtle sweetness. It’s an ideal dish for warm evenings or when you’re craving something fresh and nourishing.

Ingredients

  • 1 fresh romanesco, cut into small florets

  • 100 g pine nuts, lightly toasted

  • Zest of 1 lemon & juice of ½ lemon

  • A handful of Parmesan cheese, freshly grated

  • A generous handful of flat-leaf parsley, finely chopped

  • Optional: 1 red chili pepper, deseeded and finely chopped

  • 350–400 g fusilli pasta

  • 50 g sultana raisins

  • 2 cloves of garlic, finely chopped

Instructions

  1. Cut the romanesco into small florets—just like you would with broccoli or cauliflower.

  2. Bring a pot of water to a boil and blanch the florets for 2 to 3 minutes. Drain and rinse under cold water to stop the cooking process and preserve their bright green color and crisp texture.

  3. Cook the pasta in a separate pan according to the package instructions. Drain and set aside.

  4. In a large frying pan or wok, melt a knob of butter. Add the romanesco florets and stir-fry for a few minutes until they start to turn golden.

  5. Add the garlic and, if using, the chopped chili for a bit of heat. Stir in the toasted pine nuts and sultana raisins.

  6. Toss in the cooked pasta, along with the lemon zest, lemon juice, and chopped parsley. Mix everything well so the flavors combine.

  7. Serve with a drizzle of extra virgin olive oil and a generous sprinkle of grated Parmesan on top

Variation Tip

Want a stronger flavor? Swap the Parmesan for an aged farmhouse cheese for a deeper, saltier kick.

🌱 Recipe inspired by Hofweb – for wholesome, seasonal cooking with heart.

Dieser Eintrag wurde veröffentlicht am Rezepte. Setze ein Lesezeichen auf den permalink.

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert