VIBES: Flying Lotus “Getting There”
- 1/2 lb Orecchiette pasta
- A few tbsp olive oil
6 cloves garlic finely chopped
Pinch Red pepper flakes
1/2 cup of chicken broth/stock
1/4 cup parmesean cheese
1 Tbsp butter
Sheet pan of roasted broccoli florets (about 3 small heads)
1/2 cup panko breadcrumbs
Salt and pepper
First roast the broccoli: Heat oven to 425º, Cut broccoli into small florets. Enough to cover a sheet pan. Toss florets with olive oil, salt and pepper. Roast broccoli in oven until browned and crispy, turning throughout to evenly brown – About 15 mins.
Next toast the panko: Heat 2 tsp olive oil in a frying pan and toast the panko breadcrumbs until browned, season with salt and pepper, remove from heat when golden brown, set aside.
Cook pasta in a pot of salted water, drain 1 minute before directed. Reserve 1 cup of the pasta water before draining.
Heat 1-2 Tbsp olive oil over medium, Sautee red pepper flakes and garlic until golden and fragrant. Add chicken broth and 1/4 cup of pasta water and reduce to half. Add butter and pasta and swirl to coat. Add another 1/2 cup pasta water, and when it starts to boil, add parmesan cheese and broccoli, stir vigorously until it emulsifies and coats the pasta, toss with roasted broccoli.
Remove from heat, Serve topped with toasted panko and more parmesan.