OMG. Nom, nom, nom.
I just happened to see this recipe on the same day that I got some fresh broccoli and cippolini onions from Margene and her hubby. How fortuitous! Plus I already had some garlic they gave me earlier, so all I needed was pasta, Parmesan cheese, oil, butter, salt and pepper.
I made it for dinner last night, and it was wonderful! Larry declared it a restaurant-worthy dish, and an excellent use of broccoli.
I imagine that the recipe is intended to serve 4. I am ashamed to say that we gobbled down the entire pot between the two of us.
Next time I make it, I might add some toasted pine nuts (the Pontiff’s suggestion, and an excellent one).
For a wine choice, I suggest a light red. White would be a bit overwhelmed.
No leftovers = very tasty.
I bet it was fantastic – the broccoli and onions were so fresh!
Oh, yummy! I’ll try this one next week – I’ll have to veganize it, though. Hopefully it will still be as good. (I even have pine nuts in the cupboard!)
That dish looks excellent and L looks happy as can be! Mr. Gardensmith should be dropping off some green beans for you today.
Yum!
I love Smitten Kitchen. Lots of great ideas.
Oh, that Larry! Looks great, Cheryl. (And the pine nuts sound like a perfect addition.)
Yum!
Woo!
Looks wonderful!
No leftovers is a wonderful thing. Unless you really wanted some to yourself the next day. This is going on my to make list.
Yum. I love how you write “I imagine that the recipe is intended to serve 4.” I imagine that with many of our meals. c’est la vie!
Wow, that looks good!
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