Paul Newman's Crispy Pasta
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
24 ounces dried orecchiette
3/4 cup vegetable oil, divided
2 tablespoons slivered garlic
5 cups small broccoli florets
1/3 cup dry white wine
1/4 cup fresh lemon juice
3 tablespoons balsamic vinegar
6 tablespoons unsalted butter, cut into chunks, softened
1/2 cup toasted pine nuts
1 cup freshly grated Parmesan cheese, divided
salt, to taste
fresh ground black pepper
Directions:
Cook pasta until tender, but firm. Drain and rinse in cold water, drain well.
Have ready two medium saute pans. Heat 1/4 cup oil in each until smoking.
Add pasta carefully to each pan, dividing equally. Spread out in even layers and cook for about 3 minutes, or medium brown on underside. Turn pasta over and cook, WITHOUT stirring, until browned on the other side. Transfer pasta and oil in a large bowl and keep warm.
Heat remaining 1/4 cup oil in one pan until hot. Add garlic and broccoli, saute and toss for about 5 minutes. Add wine, lemon juice, salt and pepper, cook for additional 3 minutes.
Transfer to 13" X 9" flame-proof baking dish.
Add pasta, vinegar, butter and pine nuts to the baking dish and toss over medium high heat until butter is melted. Add 1/2 cup of cheese and toss again.
Serve with remaining cheese and additional fresh ground pepper.
Recipe Location: https://www.cdkitchen.com/recipes/recs/57/Paul-Newmans-Crispy-Pasta109025.shtml
Recipe ID: 79898
Nutrition:
per serving: 923 calories, 50g fat, 92g carbohydrates, 25g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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