Nasim Lahbichi's Broccoli Pasta | The Secret Sauce with Grossy Pelosi

BROCCOLI PASTA:
In this episode of The Secret Sauce, Pelosi visits Nasim Lahbichi's kitchen to make velvety, cheesy broccoli pasta and to chat about childhood memories as Father's Day approaches.
"My childhood friend's father, Steve, used to make this creamy broccoli pasta dish for the neighborhood kids every week. For a single father who didn't cook often, this dish was comforting, vibrant, and fed the masses. It is my favorite way to sneak some greens into my diet with a little middle eastern flair thanks to the preserved lemon and Egyptian dukkah!" ~Nasim

CHAPTERS:
00:00 - Introduction
00:45 - Prep the Broccoli
02:50 - Boil the Pasta
02:59 - Build the Sauce
05:25 - Plate & Serve!

THE RECIPE:
Ingredients:
1 pound broccoli (about 1 large head or 2 smaller ones)
2 to 3 garlic cloves, smashed
½ cup oat milk
¼ cup reserved broccoli cooking liquid
½ tablespoon preserved lemon paste, substitute with juice of ½ lemon
½ teaspoon cumin
¼ teaspoon kosher salt
12-ounces pasta, such as gemelli
½ - ¾ cup parmigiano reggiano, freshly grated
Freshly grated parmigiano reggiano, for garnish
Freshly chopped parsley, for garnish
Egyptian dukkah, for garnish

Directions:
Step 1
Cut the broccoli florets from the stem, saving the stem for stock later on. Add them to a large pot with water and the garlic cloves. Cook over medium hear until bright green and tender, about 4 to 5 minutes.. Remove the broccoli and garlic from the pot with a slotted spoon and reserve ½ cup of the cooking liquid.

Step 2
If using an immersion blender, add the cooked broccoli, garlic clove, preserved lemon paste, and oat milk to the blending cup and pulse until smooth, adding a ¼ cup of the reserved cooking liquid to the sauce if it needs to be thinned. Alternatively, you can add the ingredients to a blender and blitz until smooth. (Note: you don’t want to season the sauce too heavily with salt as we will season it later on with the pasta cooking liquid)

Step 3
In the same pot, add more water if needed and heavily salt the water with kosher salt. Bring to a boil. Add the pasta to the water, stirring a few times to prevent the noodles from sticking together. Cook the pasta according to the directions on the label. Reserve ½ cup of pasta cooking liquid, and drain the pasta.

Step 4
In the same pot the pasta was cooked in, add the sauce and cooked pasta. Stir until coated. Stir in about ¼ cup of pasta cooking liquid and ½ cup of freshly grated parmigiano reggiano. Continue stirring over low heat to emulsify the sauce. Note: Add more pasta water if the sauce is too thick and more parmigiano reggiano if it needs more.

Step 5
Plate the pasta and garnish with grated parmigiano reggiano, Egyptian dukkah, and/or fresh Aleppo pepper.

PRODUCTS FEATURED IN THIS VIDEO:
KitchenAid Immersion Blender: https://f52.co/425bDc8
5 Qt. Sauté Pan: https://f52.co/3OI2Jhw

MORE ABOUT THE SECRET SAUCE:
Join host and Food52 Resident Dan “Grossy” Pelosi as he joins community members in their own kitchens, uncovering heirloom family recipes, hearing the heartwarming stories behind them, and learning how to make how to make each special dish.

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