Mafalda with broccoli
Mafalda with Broccoli, Lemon & Pine Nuts is just the recipe to make when you're looking for a light but flavorful meal. The unique shape of Mafalda ...holds onto every bit of the delicious sauce, while toasted pine nuts add a wonderful crunch to the lemony broccoli and salty parmigiano.

Cooking Pasta Like an Italian

● Check packaging instructions for proper cooking time and water amount
● Bring water to a rolling boil
● Add 1 tablespoon of salt, or as desired
● Cook pasta on high heat, stirring occasionally
● Test for al dente texture, drain, and enjoy!
● Do not overcook
● Do not rinse cooked pasta

Mafalda with Broccoli, Lemon &

Ingredients

  • Juice from 1 lemon
  • 1 teaspoon lemon zest
  • ½ cup pine nuts
  • 4 tablespoons jovial Organic Extra Virgin Olive Oil
  • 1 clove of garlic, minced
  • 4 tablespoons unsalted butter
  • 3 oz. parmesan cheese
  • Medium head of broccoli florets
  • ½ cup reserved pasta cooking water
  • 1 bunch of basil, loosely chopped
  • 12 oz jovial Brown Rice Mafalda

Instructions

  1. Juice and zest the lemon, set aside.
  2. Quickly toast your pine nuts (without oil) until they just begin to brown. Stir frequently, being careful not to burn. Immediately remove from the heat and set aside.
  3. Use the same pan to make the lemon sauce. On medium to low heat, add olive oil and cook garlic. When fragrant, add lemon juice and zest. Turn down the heat and whisk in butter. When combined, stir in parmesan cheese until melted. Salt and pepper to taste.
  4. Cook pasta according to package instructions.
  5. When there are 2 minutes of cook time remaining, add the broccoli florets to the pot with the pasta.
  6. Reserve ½ cup pasta cooking water and set aside.
  7. Drain your pasta and broccoli and add to the pan with the lemon sauce. Mix over low heat, adding the reserved cooking water as needed.
  8. Remove from the heat. Add the basil and pine nuts, mix together, and serve.