Hi guys! It has been a while since Ive posted, DH and I escaped to our lake cabin for the summer and it has very limited internet service. We will be moving back to civilization later this week, so I will stop by mroe often.
I made this recipe over the weekend and just HAD to share it. Soooooo delicious! Its from Charles Kimball's "Milk Street" newsletter. I pretty much prepared it as directed, only left out the capers. We served it with grilled Italian sweet turkey sausages, but I think that it will pair perfectly with shrimp (either tossed in or alongside). The lemon zest in it just makes the flavors sparkle-- this is definitely destined to be a repeater in our house!
Just popping in to say that I reheated the leftovers for dinner last night and, on top of the pasta, made sautéed shrimp with garlic, white wine, and a splash of half-and-half. This has to go up to one of my favorite pasta dishes now! 😋
Thanks for sharing. We sometimes get so much broccoli in our farm share that we are looking for new ways to use it. Will definitely have to try this. It seems like a cousin to a recipe we discovered earlier this year and made a favorite. You might like to try this one too --
Wow, Beth, that recipe looks wonderful. Very similar to the one which I originally posted, but different enough that I will give it a try. Just put orecchiette and Italian sausage on my grocery list!. Thank you!
Beth, I made this for dinner last night (got some local sweet pork Italian sausage a couple of days ago)-- YUM!!!!! I followed the recipe exactly as directed, but added a splash of half & half before stirring in the Parmesan for extra creaminess. Both my husband and I want this on our regular rotation--- thanks so much for sharing the recipe! And, yes, it was very similar to my original post recipe. I will save that one for the warmer months, but this BA recipe is absolutely cool-weather comfort food! 😋
So glad you liked it! I can see the splash of cream being a nice touch too. I hoped to like the recipe the first time we made it -- just to have another way to use broccoli when we get so much for so long, but I was surprised how much we liked it. We will hang on to yours too.