Spaghetti with Broccoli-Miso Sauce and Toasted Walnuts

配料

Kosher salt and ground black pepper

Two 10-ounce bags frozen broccoli (see headnote)

3 medium garlic cloves, smashed and peeled

1 tablespoon white miso

¼ cup extra-virgin olive oil, plus more to serve

1 pound spaghetti OR linguine

2 ounces Parmesan OR pecorino Romano finely grated (1 cup), plus more to serve

1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice

½ cup walnuts OR pine nuts, toasted

Optional garnish: Red pepper flakes

步骤

In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt, the broccoli and garlic; return to a boil, then cook until the broccoli is fully tender, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli and garlic to a blender; keep the water at a boil. Remove 2 cups of the boiling water. Add 1 cup to the blender (reserve the remainder), along with the miso and 1 teaspoon pepper. Blend until smooth, about 1 minute, then, with the blender running, stream in the oil; set aside.

Add the pasta to the boiling water and cook, stirring, until al dente. Drain and return to the pot. Add the broccoli puree, cheese and lemon zest and juice; toss, adding reserved water as needed so the pasta is lightly sauced. Taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with the nuts and additional cheese.

备注

Frozen broccoli, simmered until tender and pureed until smooth with blanched garlic and miso—yes, miso—becomes a creamy, elegant sauce for al dente pasta. Parmesan (or pecorino) cheese and toasted walnuts bring additional umami to the dish, for rich, full, complex flavor, while fresh, bright lemon zest and juice brighten up the flavors. Frozen broccoli is sold as either florets or “cuts” (a mix of florets and stalks); either works in this recipe.