Creamy Linguine with Broccolini
Ingredients
- 2 bundles (about 1 pound) broccolini
- 2 tablespoon olive oil
- 2 large cloves garlic, chopped
- 1 1/2 cups cream
- Salt and fine black pepper or white pepper
- Nutmeg, freshly grated to taste (about 1/8 teaspoon)
- 1 1/2 to 2 cups grated Grana Padano or Parmigiano-Reggiano
- 1 pound linguine or whole wheat or farro linguine
- Toasted panko or homemade breadcrumbs
Preparation
Bring a large pot of water to a boil.
Cut fatter broccolini stems lengthwise then cut thin florets and stalks in half across. Salt boiling water and add broccolini; cook 2-3 minutes to tender-crisp then remove with a spider to cool—keep water at a low boil for the pasta. Chop in half or thirds.
Turn the heat up under the pasta pot then cook pasta to al dente.
Turn off heat on broccolini once cream is reduced by half and stir in 1 cup cheese, a few fat handfuls. Toss linguine with cream, broccolini and remaining cheese. Sprinkle breadcrumbs over pasta to serve.