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"From the Dom Deluise Cookbook, we used cavatelli instead
of rigatoni. The key is to cook the cavatelli in the water
from the broccoli, and don't let the broccoli get too mushy!"
Without a doubt, here is a combination made in heaven!
8 tablespoons olive oil
2 tablespoons butter
4 garlic cloves, minced
1 bunch broccoli, separated into florets (reserve stem for another use)
1 cup chicken broth
1 cup fresh basil, coarsely chopped (much less if from the jar)
1 pound cavatelli
fresh parsley, chopped
pepper
grated cheese
In a large skillet,
heat oil and butter and gently brown the garlic. Add
broccoli and stir gently until pan gets very hot. Add
chicken broth, cover, and simmer just until broccoli is al
dente.
Add half the fresh basil and the drained hot cavatelli, cooked
al dente, to the skillet and mix thoroughly. Put on a hot serving dish and sprinkle
with parsley, pepper, grated cheese, and remaining basil.
Fabulous!
Serve with a tossed green salad.
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