Charred Broccolini Recipe
Black Garlic Aglio e Olio, Pecorino, Hazelnuts
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broccolini & Pasta
Black Garlic Aglio e Olio
Finishing & Garnish
Method
Broccolini & Pasta
- 1
Prep broccolini
Trim the broccolini: cut off any tough bottoms (about 1/2 inch) and halve any very thick stalks lengthwise so pieces are similar thickness for even charring.
- 2
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tbsp coarse salt. Add spaghetti and cook until just shy of al dente (about 1–2 minutes less than package time). Reserve 1 cup of pasta cooking water, then drain pasta and set aside. Do not rinse.
- 3
Blanch broccolini (optional)
If you prefer a bright interior and faster char, drop the broccolini into the boiling pasta water for 30–45 seconds, then transfer immediately to an ice bath. Drain and pat dry. (If you skip blanching, proceed with raw broccolini in the next step; cooking time will be slightly longer.)
Black Garlic Aglio e Olio
- 4
Toast hazelnuts
In a small dry skillet over medium heat, toast hazelnuts, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Transfer to a plate and let cool, then roughly chop. Set aside.
- 5
Make garlic oil
In a large skillet or sauté pan, heat 4 tbsp extra-virgin olive oil and 1 tbsp unsalted butter over medium heat until butter melts and oil shimmers. Add the thinly sliced fresh garlic and cook gently, stirring, until it becomes fragrant and just golden at the edges (about 1–1.5 minutes). Take care not to burn the garlic.
- 6
Add black garlic & spice
Reduce heat to low. Add the mashed black garlic paste and 1 tsp red pepper flakes to the pan. Cook together for 30–45 seconds, stirring, so the black garlic loosens into the oil and the flavors meld.
- 7
Finish sauce
Pour in about 1/2 cup of the reserved pasta water and 1 tbsp lemon juice, stirring to combine and lift any browned bits. Add 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Simmer gently for 1–2 minutes to create a silky emulsion.
Char & Combine
- 8
Char broccolini
While finishing the sauce, heat a separate heavy skillet or cast-iron pan over high heat until very hot. Add a thin film (about 1 tsp) of olive oil. Add broccolini in a single layer (work in batches if needed). Press slightly and let char without moving for 2–3 minutes until well browned on one side. Toss or flip and char the other side for 1–2 minutes until tender-crisp with some blackened edges. If you blanched earlier, total char time will be shorter (2–3 minutes); if raw, may take 4–5 minutes. Transfer charred broccolini to the pan with the black garlic oil.
- 9
Combine pasta and sauce
Add the drained pasta to the pan with the black garlic oil and broccolini. Toss over low heat and add additional reserved pasta water a few tablespoons at a time as needed to coat the noodles and create a glossy sauce (use up to the reserved 1 cup). Adjust seasoning to taste with additional salt, pepper, or lemon juice.
- 10
Finish with cheese & nuts
Remove pan from heat. Stir in 1 oz freshly grated pecorino romano and 1 tsp extra-virgin olive oil for sheen. Toss to combine so the cheese melts into the sauce. Transfer to a serving bowl or divide among plates, then sprinkle the chopped toasted hazelnuts over the top.
- 11
Serve
Add lemon wedges on the side for guests to finish with a squeeze if desired. Serve immediately so broccolini stays crisp-tender and pasta warm.
