Spring Pea Linguine with Charred Broccoli and Tomatoes

1 Comment / Pasta, Plant-Based, Recipes / By

BY Elizabeth Scafuri

PUBLISHED 7/26/2019

This is a perfectly imperfect light pasta dish for any time of year. Don’t let the simple list of ingredients fool you…there is a lot of flavor! If broccoli is not your jam feel free to use a vegetable you do like (however if you’ve never had charred broccoli before don’t knock it until you try it). I would recommend asparagus or zucchini in it’s place. Grilled or sauteed shrimp or chicken will compliment nicely if you are not vegan/vegetarian!

 

PREP TIME: 15 minutes

COOK TIME: 20 minutes

SERVINGS: 4

(5-6 if adding protein)

INGREDIENTS

  • 1 lb Whole Grain Linguine*
  • 3 Tbsp Avocado Oil**
  • 1 Head of Broccoli (chopped into small pieces)
  • 1 Lemon
  • 1 Small Onion (chopped)
  • 4 Garlic Cloves (minced)
  • 3 Anchovies***
  • 1 Tbsp Olive Oil
  • 1/2 cup Stock**** (vegetable or chicken)
  • 1 bag Frozen Spring or Sweet Peas
  • 1 Handful Grape Tomatoes*****
  • 1 small bunch Fresh Basil****** (chopped or chiffonade)
  • Fresh cracked Salt and Pepper to taste
  • Pecorino Romano Cheese (or Parmesan) to taste
  • (optional but recommended) Finishing Sea Salt

*You can substitute your favorite pasta (regular semolina, fresh, gluten free, etc) as well as noodle variety (spagetti, papardelle, capellini, etc)

**Canola or Vegetable oil can be substituted for Avocado Oil (but for health purposes stick to the good stuff)

*** 1 TBSP of Anchovy paste could be used instead of whole anchovies (you can skip it altogether to keep this vegan, but remember to season the garlic and onions with salt if you do!)

****1/2 cup pasta water can be substituted for stock

*****Substitute cherry tomatoes, 1 cup chopped whole tomatoes, or 1 cup can tomatoes

******Use fresh parsley or 1 TBSP of dried basil instead of fresh basil

INSTRUCTIONS

  1. Fill large pot with water. Bring to boil.
  2. Preheat oven broiler to highest setting. Make sure the top rack is close to the flame or hot coil.
  3. Place aluminum foil on broiler pan or baking pan and add chopped broccoli.
  4. Drizzle with 1 TBSP of oil and squeeze of half a lemon. Season with salt and pepper.
  5. Place under the broiler for 5-10 minutes. Check after 5 min to see if they have begun to blacken and remove from broiler once they are charred to your preference.
  6. Once water is at a full boil, season with a VERY generous amount of kosher salt. (I wouldn’t waste your good sea salt here)
  7. Add linguine and set timer for 1 minute less than box instructions.
  8. Reserve 1/2 cup pasta water before draining the pasta (if using instead of stock).
  9. While pasta is boiling, add 2 TBSP Oil to a heating pan (never put oil in a cold pan). Keep heat to medium/low.
  10. Add chopped onions and saute until they begin to brown (about 3 minutes). Use a wooden spoon to stir regularly so they don’t burn.
  11. Add minced garlic and anchovies. Continue to stir the mixture so the anchovies melt and all the flavors marry.
  12. Add frozen peas and stock (or pasta water if preferred). Turn heat up to high and bring to a simmer.
  13. Simmer until the liquid has reduced to half.
  14. Add tomatoes. Stir for 1 minute.
  15. Add pasta to pan of vegetables. Season pasta with salt and pepper.
  16. Toss pasta into vegetables and liquid until completely coated.
  17. Finish with charred broccoli, chopped basil, shaved/grated Pecorino Romano cheese, and finishing salt.
  18. Plate and enjoy!

Did you make this dish? Please share any comments or suggestions below!

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