Orecchiette With Broccoli and Toasted Hazelnuts

Name: Orecchiette With Broccoli and Toasted Hazelnuts
Total time: 45 min
Ingredients: 1/4 cup (60ml) extra-virgin olive oil; 1 1/2 pounds (680g) broccoli (about 2 large heads), florets cut into roughly 1-inch pieces, thick stems reserved for another use; Kosher salt; 2 medium cloves garlic, minced; Pinch red pepper flakes; 1 cup (237ml) heavy cream; 1/2 teaspoon turmeric powder; 1 pound (454g) orecchiette pasta; 1/2 cup finely grated Parmigiano-Reggiano (1 ounce; 28g), plus more for serving; 1/2 cup toasted blanched hazelnuts (2 1/2 ounces; 70g), coarsely chopped

foryoueats.com

This Orecchiette with Broccoli and Toasted Hazelnuts recipe features tender pasta, crunchy broccoli, and toasted hazelnuts in a rich and savory cream sauce. With a touch of garlic, red pepper flakes,...

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Ingredients

1/4 cup (60ml) extra-virgin olive oil
1 1/2 pounds (680g) broccoli (about 2 large heads), florets cut into roughly 1-inch pieces, thick stems reserved for another use
Kosher salt
2 medium cloves garlic, minced
Pinch red pepper flakes
1 cup (237ml) heavy cream
1/2 teaspoon turmeric powder
1 pound (454g) orecchiette pasta
1/2 cup finely grated Parmigiano-Reggiano (1 ounce; 28g), plus more for serving
1/2 cup toasted blanched hazelnuts (2 1/2 ounces; 70g), coarsely chopped