penne with roasted broccoli, pine nuts and balsamic butter
 
 
Ingredients
  • 1 medium broccoli head cut in small spears
  • ⅓ cup pine nuts
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • ½ teaspoon fresh-ground black pepper
  • ½ cup plus 2 tablespoons balsamic vinegar
  • ½ teaspoon brown sugar
  • 1 pound penne (I prefer whole wheat)
  • ¼ pound butter, cut into pieces
  • ⅓ cup grated Parmesan cheese, plus more for serving
Instructions
  1. Heat the oven to 400°. Put the broccoli on a baking sheet and toss with oil and ¼ teaspoon each of the salt and pepper. Roast 8 minutes and then add pine nuts. Roast for an additional 2 to 3 minutes (until broccoli is tender and pine nuts smell extra nutty).
  2. While broccoli is roasting, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
  3. Cook the penne in a large pot of boiling, salted water until just done, about 9 minutes for me. Reserve 1 cup of cooking liquid before draining the pasta. Toss with the butter, vinegar, broccoli, pine nuts, Parmesan, and the remaining 1¾ teaspoons salt (add a little cooking liquid if pasta seems dry). Serve with additional Parmesan.
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/07/31/penne-with-roasted-broccoli-pine-nuts-and-balsamic-butter/