Charred Broccoli And Jalapeño Pepita Pesto Pasta Recipe by HE COOKS®
Cooking Instructions 1 Boil the Pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1½ cups of starchy pasta water before draining. 2 Char the Broccoli: Heat a wok or cast iron skillet over high heat. Add a drizzle of olive oil. Once hot, add broccoli florets and cook until charred in spots, about 5 to 6 minutes, stirring occasionally. Remove to a plate. 3 Blister the Jalapeños and Garlic: In the same pan, add sliced jalapeños and garlic cloves. Cook until blistered and blackened in places, 3-4 minutes. 4 Toast the Pepitas: Toast pepitas in a dry skillet over medium heat until fragrant and popping, 2 to 3 minutes. Reserve a small handful for garnish. 5 Blend the Pesto: In a blender or food processor, combine charred broccoli, blistered jalapeños, peeled garlic, toasted pepitas, Parmesan, basil, parsley, lemon juice, and ½ cup olive oil. Blend until smooth, adding more oil or pasta water as needed to loosen the mixture. Season with salt to taste. 6 Prep the Shallots: Toss sliced shallots with a pinch of salt and let them sit for 15 minutes to draw out moisture. Pat them dry with paper towels, then toss in cornstarch until lightly coated. 7 Fry the Crispy Shallots: Heat ½ inch of oil in a small skillet until shimmering. Fry shallots in batches until golden and crisp, 2 to 3 minutes. Transfer to paper towels and season lightly with salt. 8 Toss Pasta with Pesto: Return drained pasta to the pot. Add pesto and toss, loosening with splashes of the reserved pasta water until the sauce coats the noodles luxuriously. 9 Finish and Serve: Plate the pasta and finish with crispy shallots and the reserved toasted pepitas scattered over top. Serve with extra Parmesan, if desired. 1 Boil the Pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1½ cups of starchy pasta water before draining. 1 Boil the Pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1½ cups of starchy pasta water before draining. 2 Char the Broccoli: Heat a wok or cast iron skillet over high heat. Add a drizzle of olive oil. Once hot, add broccoli florets and cook until charred in spots, about 5 to 6 minutes, stirring occasionally. Remove to a plate. 2 Char the Broccoli: Heat a wok or cast iron skillet over high heat. Add a drizzle of olive oil. Once hot, add broccoli florets and cook until charred in spots, about 5 to 6 minutes, stirring occasionally. Remove to a plate. 3 Blister the Jalapeños and Garlic: In the same pan, add sliced jalapeños and garlic cloves. Cook until blistered and blackened in places, 3-4 minutes. 3 Blister the Jalapeños and Garlic: In the same pan, add sliced jalapeños and garlic cloves. Cook until blistered and blackened in places, 3-4 minutes. 4 Toast the Pepitas: Toast pepitas in a dry skillet over medium heat until fragrant and popping, 2 to 3 minutes. Reserve a small handful for garnish. 4 Toast the Pepitas: Toast pepitas in a dry skillet over medium heat until fragrant and popping, 2 to 3 minutes. Reserve a small handful for garnish. 5 Blend the Pesto: In a blender or food processor, combine charred broccoli, blistered jalapeños, peeled garlic, toasted pepitas, Parmesan, basil, parsley, lemon juice, and ½ cup olive oil. Blend until smooth, adding more oil or pasta water as needed to loosen the mixture. Season with salt to taste. 5 Blend the Pesto: In a blender or food processor, combine charred broccoli, blistered jalapeños, peeled garlic, toasted pepitas, Parmesan, basil, parsley, lemon juice, and ½ cup olive oil. Blend until smooth, adding more oil or pasta water as needed to loosen the mixture. Season with salt to taste. 6 Prep the Shallots: Toss sliced shallots with a pinch of salt and let them sit for 15 minutes to draw out moisture. Pat them dry with paper towels, then toss in cornstarch until lightly coated. 6 Prep the Shallots: Toss sliced shallots with a pinch of salt and let them sit for 15 minutes to draw out moisture. Pat them dry with paper towels, then toss in cornstarch until lightly coated. 7 Fry the Crispy Shallots: Heat ½ inch of oil in a small skillet until shimmering. Fry shallots in batches until golden and crisp, 2 to 3 minutes. Transfer to paper towels and season lightly with salt. 7 Fry the Crispy Shallots: Heat ½ inch of oil in a small skillet until shimmering. Fry shallots in batches until golden and crisp, 2 to 3 minutes. Transfer to paper towels and season lightly with salt. 8 Toss Pasta with Pesto: Return drained pasta to the pot. Add pesto and toss, loosening with splashes of the reserved pasta water until the sauce coats the noodles luxuriously. 8 Toss Pasta with Pesto: Return drained pasta to the pot. Add pesto and toss, loosening with splashes of the reserved pasta water until the sauce coats the noodles luxuriously. 9 Finish and Serve: Plate the pasta and finish with crispy shallots and the reserved toasted pepitas scattered over top. Serve with extra Parmesan, if desired. 9 Finish and Serve: Plate the pasta and finish with crispy shallots and the reserved toasted pepitas scattered over top. Serve with extra Parmesan, if desired. 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