Friday, October 26, 2012

Pasta with Broccoli Aioli

Did you know that Gold Creek Cheese is now being sold at select Harmon's Stores in the Salt Lake Valley? Do you like Gold Creek Cheese as much as we do? Then be excited! This new development means a great opportunities to cook all kinds of delicious dishes like this one. This dish uses delicious broccoli and Gold Creek Cheese to make a tasty pasta dish. Local broccoli has become on of my favorite local vegetables to eat. Local broccoli seems to have more flavor and can be slightly sweeter then the broccoli you get from the grocery store. Along with the cheese this dish is amazingly flavorful. Enjoy this dish and Gold Creek Cheese as much as you can!


8 ounces fresh pasta
2 cups broccoli, diced into florets (Utah Farms CSA)
1/4 cup butter (Winder Farms)
2 tbl. chopped fresh parsley
1/4 cup extra virgin olive oil
5 cloves garlic, mashed and minced
Salt (Redmond Sea Salt)
Red pepper flakes
Grated parmesan cheese (Gold Creek Farms Cheese)

1) Bring large pot of salted water to boil. Add pasta and cook according to whether you are using fresh or dry pasta. Drain pasta but reserve about 1 cup of pasta water.
2) Heat 2 tablespoonfuls of olive oil in large skillet and saute garlic for 2-3 minutes but do not brown. Add broccoli florets and cook for additional 2-3 minutes.  Add hot pasta water, 1/4 cup at a time, and continue cooking until broccoli is tender. Keeping over low heat, add the drained pasta to the skillet. Add remaining olive oil, butter, parsley and red pepper flakes. Toss until all the butter is melted and pasta is well coated. Serve with generous sprinkle of freshly grated parmesan cheese.

No comments:

Post a Comment