It’s hard to come by a spectacular gluten free pasta, and Garofalo’s is one of the best we’ve ever tasted! It’s made with a blend of corn, rice, and quinoa and holds its shape beautifully with a great bite. Finely chopped broccoli browns deeply in a skillet and combines with crunchy hazelnuts and fragrant basil to coat the pasta. Cook, relax, and enjoy!
What you’ll need:
1 lb broccoli
4 large cloves garlic
1 oz toasted hazelnuts
1 oz fresh basil
1 oz Parmesan
16 oz gluten-free casarecce (you’ll only use half)
freshly ground pepper
1. Prep ingredients
Bring a large pot of salted water to a boil. Trim broccoli stems and peel outer layer from stalk with a vegetable peeler. Quarter each crown through the stalk then finely chop from stalk all the way through the crown. Peel and finely chop garlic.
2. Prep hazelnuts and basil
Roughly chop hazelnuts. Pick basil leaves from stems and roughly chop leaves. Finely grate Parmesan. Combine hazelnuts, basil, and half of Parmesan in a small bowl.
3. Cook broccoli
Heat ¼ cup oil in a large skillet over medium-high. Add broccoli, season with salt, and cook, tossing occasionally, until deeply browned and lightly charred in places, 10–12 minutes.
4. Cook pasta
Meanwhile, add casarecce to boiling water and cook until just al dente, about 5 minutes. Reserve ½ cup pasta water and drain.
5. Finish broccoli
Add 1 tablespoon oil to broccoli along with garlic and continue to cook until garlic is softened, 2–3 minutes more.
Add pasta, ¼ cup pasta water, and remaining half of Parmesan to skillet and toss to combine. Zest lemon over top. Halve lemon and squeeze over broccoli; season with salt and pepper and toss to combine. Serve with hazelnut-basil mixture sprinkled over top. Enjoy!