This was a very tasty side we made with the Roasted Duck Breast (I think it would be good even if you used pork). Can't find broccolini? I'd say you can substitute broccoli, but cut it in to small florets. We might even try making a pesto instead of a gremolata with all the herbs and hazelnuts. It can also be a little dry, so don’t be afraid to use the olive oil (plus some).
1/2 lb broccolini or broccoli
3 Tbs olive oil, divided
2 Tbs hazelnuts, toasted, finely chopped
2 Tbs finely chopped fresh Italian parsley
2 tsp finely grated lemon peel
1 garlic clove, pressed
1/2 lb penne
Preheat oven to 400 degrees.
Place broccolini on a large rimmed baking sheet (lined with parchment paper). Drizzle with 2 Tbs olive oil; sprinkle with salt and pepper. Toss, then spread in an even layer.
Roast broccolini until tender and golden brown around edges, tossing occasionally, about 18 minutes. Cool. Chop coarsely.
Mix hazelnuts, chopped parsley, finely grated lemon peel, and garlic in a small bowl.
Cook pasta until tender but still firm to bite, stirring occasionally. Drain; return to saucepan.
Add broccolini and toss over medium heat to rewarm, if necessary. Add gremolata and remaining oil (plus some if dry); toss to distribute evenly. Season with salt and pepper.
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