Monkey Pasta
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
32
Spice
62
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Milk230 g
Broccoli Floret910 g
Penne Pasta1 cup
Garlic (minced fresh)1 small
Red Onion (medium diced)3 medium
Zucchini (cut into slices)3 tbsps
Chives (minced)2 tbsps
Pepper (freshly ground)Directions:
1
Make a roux by melting the butter in a saucepot over medium heat
2
Add the flour and stir lightly until incorporated
3
The roux should look like "wet sand"; if not, adjust with more butter or flour as necessary
4
Add the milk and cook and thicken to make a bechamel sauce
5
(The sauce should be slightly thicker than heavy cream
6
) Reserve and keep warm
7
Bring a pot of salted water to a boil; prepare an ice-water bath
8
Blanch the broccoli florets in the boiling water and immediately transfer to the ice water to stop the cooking process
9
When cool, drain and set aside
10
Cook the pasta according to the package instructions
11
Before draining, set aside 1 cup of the pasta water
12
Drain the pasta and coat with a bit of oil to prevent the pasta from sticking together
13
Reserve
14
Heat a saute pan over medium-low heat
15
Add the grapeseed oil, garlic and onions and cook until transparent
16
Add the sun-dried tomatoes and zucchini and sweat down a bit
17
Add the broccoli florets followed by the bechamel sauce and pasta
18
Toss to combine, adding a little of the reserved pasta water if the sauce seems too thick
19
Mix in the Parmesan
20
Add the chives, 2 tablespoons salt and the pepper and toss to combine
21
Transfer to a serving bowl and garnish with the chopped parsley and more Parmesan