8ouncesLumachesnail shaped pasta (or any cup-shaped pasta)
10 to 12ouncesbroccolicut into small florets, stems diced small (from a medium head)
1tablespoonbrown mustard seeds
1/2teaspoonred pepper flakes
1/2of a fresh lemon
additional olive oil for drizzling
kosher salt and freshly ground black pepper
prepare the garlic saffron wine sauce:
Heat the olive oil in a small sauce pan over medium. Add the shallots and garlic and cook for a few minutes, until soft. Pour in the wine and increase heat to bring to a boil. Lower heat to maintain an active simmer. When the win has been reduced by half, add the stock. Place the cornstarch in a small bowl and scoop out a tablespoon of the wine mixture. Mix with the cornstarch to create a thin slurry. Add to the sauce pot, along with saffron threads and salt. Cook until sauce is smooth and deep yellow (it won't be thick, just opaque). Remove from heat and set aside.
prepare the broccoli pasta
Bring a medium pot of heavily salted water to boil. Add the pasta and cook according to package directions. Drain and set aside.
Steam the broccoli for 2 to 3 minutes, until bright green but still firm. Remove from the heat and set aside.
Heat the olive oil and butter in a large skillet or cassoulet over medium heat until the oil shimmers. Add the shallots, garlic, and mustard seeds, and cook until the shallots are translucent (just 2 to 3 minutes). Add the broccoli, red pepper flakes, and a big pinch of the herbs. Stir to coat. Dump in the pasta, another big pinch of herbs, a dash of salt and pepper and gently stir, working the broccoli pieces and herbs into the cups of the pasta.
Pour the saffron wine sauce over the pasta and stir. Add a big squeeze of lemon juice, and more herbs. The dish should be very well herbified. Taste a big forkful, and add more salt, pepper, herbs, and olive oil as desired.
Herbed Broccoli Pasta was originally published on https://soupaddict.com/herbed-broccoli-pasta/