Description

This quick meal of roasted broccoli and sun-dried tomato with Cacio de Pepe pasta divides some of the flavorful ingredients between the two dishes. Usually, Cacio e Pepe uses both Pecorino and Parmesan cheese, but roasted broccoli with Parmesan is classic, so the Parmesan is in the vegetable while the Pecorino is in the pasta. (Don’t skip the step of adding sun-dried tomato oil to the broccoli before roasting — it’s everything.)

Ingredients

Scale

1 head of broccoli (about a pound) trimmed, tough parts removed, cut into florets.
4 T. Olive oil, divided
1 t. Kosher salt
1 t. Cracked Pepper
1/2 c. grated parmesan cheese
8 oz. Bow tie or any other pasta
1/2 c. Sun-dried tomatoes in oil, drained, 1/2 tablespoon of the oil reserved
2 T. Fresh chopped parsley
1 T. Unsalted butter, cubed
1/3 c. Finely grated pecorino romano
Salt and cracked pepper to taste

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Instructions

Preheat oven to 375 degrees.
Place a large pot of salted water on to boil.
In a large bowl, drizzle half the olive oil and the reserved sun-dried tomato oil over the broccoli.
Add the parmesan, 1 t. salt and 1/2 t. pepper to taste.
Mix until well coated.
Spread broccoli mixture onto a baking sheet and bake for about 20 minutes or until the tips of the florets get crispy.
Meanwhile, add the pasta to the water and cook according to directions, drain, reserving about a 1/4 cup of the pasta water.
In a casserole dish, mix the pasta, remaining olive oil, butter, salt, pepper, sun-dried tomatoes, parsley, and pecorino romano cheese together gently.
Add broccoli and butter, then drizzle with reserved water and toss gently.
Serve.

Prep Time: 10
Cook Time: 20
Category: Italian