This broccoli orecchiette is an anytime side dish that will make any dinner a little tastier. Serve it with pork chops, roast chicken, or grilled fish.
A mustardy broccoli orecchiette is a lovely side dish to pair with your favorite roasted, grilled, or pan-seared protein.
I’ve been serving this broccoli orecchiette with my Beau Monde pork chops, and it’s quickly becoming one of my go-to sides. It’s easy to prepare, uses simple ingredients, and comes together so quickly.
Any small pasta shape works well here, so try it with ditalini or even orzo. I love how the sauce pools in the orechiette, so that’s usually my choice.
What you need
- Orecchiette: You can use your favorite small pasta shape here.
- Aromatics: I keep it simple with just a diced onion and minced garlic.
- Broccoli: I use fresh broccoli florets, but you could easily swap this with cauliflower instead.
- Sauce: I mix reserved pasta cooking water with Dijon mustard, whole-grain mustard, and lemon juice.
- Parmigiano-Reggiano: I freshly grate Parmigiano-Reggiano to give the sauce a nice creamy richness.
How to make it
Step 1: Boil the pasta.
Cook the pasta and reserve a bit of pasta cooking water.
Step 2: Cook the aromatics and broccoli.
Sauté the onion and then add the broccoli and garlic. Season with salt, pepper, and crushed red pepper. Add a bit of water and reduce the heat to low. Cover and let the broccoli cook until bright green and tender-crisp.
Step 3: Make the sauce and finish the pasta.
Whisk the pasta cooking water with Dijon mustard, whole-grain mustard, and lemon juice. Add the sauce and let the broccoli simmer briefly. Add the orecchiette and toss to coat. Finish with the grated Parmigiano-Reggiano and stir until smooth and creamy. Turn off the heat.
Step 4: Serve it up.
Spoon the broccoli orecchiette onto a serving platter and finish with more Parmigiano-Reggiano, if desired.
Broccoli Orecchiette
Equipment
Ingredients
- 4 ounces orecchiette
- ½ cup pasta cooking water
- 1 tablespoon extra virgin olive oil
- 1 yellow onion (about 4 ounces, peeled and diced)
- 4 cloves garlic (peeled and minced)
- 10 ounces broccoli florets
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon whole-grain mustard
- Kosher salt
- Black pepper
- 1 ounce Parmigiano-Reggiano (finely grated; plus more for serving)
- Crushed red pepper (to taste)
Instructions
Cook the orecchiette:
- Bring a medium pot of salted water to a boil. Add the orecchiette and cook according to package directions. Reserve ½ cup of the pasta water and drain the pasta.
Sauté the onion:
- Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the onion and sauté for 5 minutes until it softens. Add the broccoli florets and minced garlic and sauté for 1 minute. Season with salt, pepper, and crushed red pepper to taste. Add 2 tablespoons of water and cover the pot. Reduce the heat to low and cook for 2 to 3 minutes until the broccoli is bright green and nearly tender-crisp.
Make the sauce:
- To the reserved pasta water, add the lemon juice, Dijon mustard, and whole-grain mustard. Whisk until smooth.
Finish the broccoli:
- Pour the sauce over the broccoli and bring to a rapid simmer over medium heat. Add the orecchiette and toss to coat. Simmer for 1 to 2 minutes.
Finish the pasta:
- Turn off the heat and add the grated Parmigiano-Reggiano. Toss to coat. Taste and adjust the seasonings to your preference.
To serve:
- Spoon the orecchiette onto a serving platter and finish with more Parmigiano-Reggiano on top. Serve alongside your favorite protein. Enjoy!
