Just like that, in a blink of a sunglass-covered eye, summer has come and gone. And what a brilliant summer it was at that! For my family, it’s been a wonderful few months of growth, change, and fun. Camping, sunsets, lake swims, backcountry adventures, books, laughter, sunshine, love, and of course, lots of great eats!
To me, summer means eating fresh, and light. I tend to go with my cravings in the summer because that’s a luxury one can afford in this part of the world. Feel like eating mushrooms, and quinoa? Done! Feel like roasted veggies? Get them in the oven! Feel like eating a huge bowl of fruit for dinner? Why not, when we have counter covered in peaches, nectarines, apricots, plums, and more, all from our beautiful province.
This simple, and fresh, lemon and broccoli pasta was made more than once this summer. It tickles the taste buds just like the sun tickles our skin. It’s a perfect summer dish, though I think it’s a pretty appropriate all year round dish as well.
I love when a meal comes together easily, and with minimal fuss. This dish can be done all within a few dishes, and with just a few ingredients. You are welcome! Yes it’s simple, but it’s so flavorful, you will be happy, as will all the people you serve this dish to.
Another reason this summer has been a very big one for our family is we have transitioned from a vegetarian party of 5, to a vegan party of 5, and it has been incredible! There is no turning back from this inspiring change. I feel both physically and emotionally fulfilled by the decision, the best kind of feeling. Looking forward to sharing many freshly inspired recipes with all of you.
Sandhya of The Two Kitchens
- 8 cups broccoli (2-4 heads)
- ½ pound dry pasta
- ¼ - ½ cup pine nuts
- 2 tbsp coconut oil
- 2 tbsp Pomora Basil Olive Oil
- 4 cloves garlic, minced
- 1 onion, minced
- 1 lemon, zested and juiced
- generous pinch of chili flakes
- generous sprinkling of Almond Sesame Parm
- salt to taste
- Cut the broccoli florets off of the stems into bite size pieces. Don’t throw out the stems; they are extremely tender and sweet. Just remove the tougher outer skin, and cut into bite size pieces.
- Boil water in a large pot. Generously salt the water. When the water is boiling, throw in the cut broccoli and stems.
- Boil the broccoli for 3 minutes. Using a slotted spoon, remove the florets and stems. Run cold water over them in a colander so that they don’t continue to cook.
- In the same water you used to boil the broccoli, cook your noodles. When they are cooked to your liking, rinse them to remove any excess starch. Toss them lightly with olive oil to keep them from sticking to each other.
- On a small pan, gently dry roast the pine nuts until they are golden brown. Be careful not to burn them. Set them aside.
- Heat the coconut oil, and infused olive oil in the same pan you used to roast the pine nuts. When the oil is hot, sauté the onions, garlic, lemon zest, and chili flakes. Do this on a lower heat so that the garlic doesn’t burn which gives it a bitter flavour.
- When the onions, and garlic are transparent and cooked through, remove the pan from the heat. Add the lemon juice and stir to combine.
- In a large salad bowl, combine your rinsed, and cooled broccoli, and cooked, rinsed pasta. Pour the cooked lemon, oil, onion, and garlic mixture over the noodles and broccoli. Add the roasted pine nuts. Stir to combine thoroughly, being sure to coat everything in the oil mixture.
- Taste, and add salt as needed.
- Top with a generous amount of Almond Sesame Parm.