Orecchiette with brown butter, broccoli, pine nuts, and basil by Curtis Stone

Ingredients

• 369 g (13 oz)florets de brócoli con tallos de 2,5 cm
• 454 g (1 lb)orecchiette
• 113 g (8 cucharadas; 1 barra)mantequilla sin sal
• 12 g (½ taza), ligeramente compactadashojas de albahaca fresca, picadas gruesas
• 68 g (½ taza), tostadospiñones
• 30 ml (2 cucharadas)zumo de limón fresco
• al gustosal kosher y pimienta negra recién molida
• al gustoaceite de oliva virgen extra, para servir

Instructions

1. 1

   Escalda el brócoli

   Pon a hervir una olla grande con agua salada a fuego fuerte. Añade el brócoli y cuécelo unos 2 minutos, hasta que adquiera un verde vivo. Sácalo con una espumadera o un colador, escúrrelo bien y déjalo en una bandeja con borde.

2. 2

   Cuece la pasta

   Vuelve a llevar el agua a ebullición. Incorpora las orecchiette y cuécelas unos 8 minutos, removiendo a menudo para que no se peguen, hasta que estén tiernas pero firmes al morder. Reserva 120 ml (½ taza) del agua de cocción y escurre la pasta.

3. 3

   Dora la mantequilla

   Mientras tanto, calienta una sartén grande y pesada a fuego medio-alto. Añade la mantequilla y remueve unos 2 minutos, hasta que tome un tono marrón avellana. Agrega el brócoli y cocínalo alrededor de 1 minuto, removiendo a menudo, hasta que esté caliente.

4. 4

   Mezcla los ingredientes

   Añade la pasta a la sartén y mézclala suavemente con el brócoli. Incorpora la albahaca, los piñones y el zumo de limón. Salpimienta al gusto y añade suficiente agua de cocción reservada para humedecer la pasta.

5. 5

   Sirve la pasta

   Reparte la pasta entre cuatro cuencos, rocíala con aceite de oliva y sírvela.

What is orecchiette with brown butter?

Orecchiette means “little ears” in Italian, a pasta shape associated with Puglia in southern Italy. Its shallow curves catch small pieces of broccoli and help hold on to the buttery sauce.

This version pairs the pasta with green broccoli, basil, pine nuts and lemon. Browning the butter adds a toasted, nut-like flavour that gives the simple combination extra depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3070 calories, 78g protein, 365g carbs, 141g fat.

Most of the carbohydrates come from the orecchiette, while butter and pine nuts provide much of the fat; the pasta, broccoli and pine nuts contribute protein. The supplied serving count is one, but the method divides the dish among four bowls, so portioning it into four would balance the plate with a side salad or other vegetables.

Choosing the ingredients

Broccoli florets: The recipe includes 2.5 cm stems, so cut them evenly and keep them attached where practical. A brief blanch keeps the pieces green before they finish warming in the pan.

Orecchiette: Their cupped shape is a good match for the small florets and pine nuts. Stir as they cook to stop them clumping together.

Pine nuts and basil: Toasted pine nuts bring crunch, while fresh basil adds a fragrant finish. Add both after the broccoli and pasta are combined.

Getting the brown butter right

Watch the butter closely as it melts and foams; the change to a hazelnut-brown colour happens quickly. Keep it moving in the pan so the milk solids colour evenly.

Take care not to let it become very dark or smell burnt. Add the broccoli as soon as the butter reaches the colour described in the method.

Cooking the broccoli and pasta

Broccoli first: About 2 minutes in boiling water is enough to turn the florets bright green. Drain them well so excess water does not dilute the butter.

Pasta next: The stated 8 minutes is a guide; check the packet and taste for a tender centre with a little firmness. Save the cooking water before draining, as it is needed to loosen the pasta if necessary.

Finishing the sauce

Reserved water: Add it a little at a time, stirring gently, until the pasta looks lightly coated and moist. You may not need all of it.

Lemon and seasoning: Lemon juice cuts through the richness of the butter, while salt and pepper bring the flavours together. Taste before serving and adjust to your preference.

Serving and timing

The method says to divide the dish among four pasta bowls, although the supplied serving count is one. Check the quantity you need before cooking, as the ingredient amounts are substantial.

Serve as soon as it is tossed so the pasta stays hot and the basil remains fresh. A green salad or simply dressed vegetables make a suitable accompaniment.

Recipe notes & tips

• Cut the broccoli stems to a similar thickness so they cook evenly.
• Keep the pasta water handy before draining; it is easy to forget once the pasta is in the colander.
• Use a large pan so the broccoli and pasta can be mixed without spilling.
• Stir the butter continuously as it browns and watch its colour closely.
• Add the reserved pasta water gradually rather than pouring in the full amount at once.

Variations

• Add chilli: Stir in a pinch of chilli flakes with the broccoli for gentle heat.
• Use walnuts: Swap the pine nuts for toasted chopped walnuts for a different crunch.
• Add Parmesan: Finish with finely grated Parmesan for a savoury, salty note.
• Try another herb: Replace some of the basil with flat-leaf parsley for a milder herbal finish.
• Make it garlicky: Add finely chopped garlic to the browned butter briefly before adding the broccoli.

Common mistakes to avoid

• Burnt butter: Keep stirring and add the broccoli as soon as the butter reaches a hazelnut-brown colour.
• Mushy broccoli: Start checking it after about 2 minutes and remove it once bright green.
• Clumped pasta: Stir the orecchiette often while it cooks.
• Watery sauce: Drain the broccoli well and add pasta water only as needed.
• Overcooked pasta: Taste it near the end of the stated cooking time and drain while it is still firm to the bite.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan with a small splash of water, stirring until hot; the pasta may soften and the basil will lose some freshness.

Frequently asked questions