Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil

Curtis Stone recipe from People Magazine

Yield: 6 servings
Community Recipe from

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  • 6 cup(s) broccoli cut into bite size florets with 1-in stem
  • 1 pound(s) orecchiette (or penne)
  • 8 tablespoon(s) unsalted butter
  • 1/2 cup(s) fresh basil leaves coarsely chopped
  • 1/2 cup(s) pine nuts toasted
  • 2 tablespoon(s) fresh lemon juice
  • kosher salt & pepper to taste
  • extra virgin olive oil


  1. Cook broccoli in a large pot of boiling salted water for 2 minutes. Using a slotted spoon, scoop broccoli out of the water. Set aside. Add the pasta to the boiling water and cook for 8 to 10 minutes. Drain, reserving 1/2 cup of pasta water.

  2. Meanwhile, heat a large skillet over medium-high heat. Add the butter and stir for 2 minutes. Add the broccoli and cook 1 minutes. Gently stir in pasta, basil, pine nuts and lemon juice. Season with salt and pepper and stir in enough pasta water to create a light sauce. Drizzle each serving with olive oil.
August 2013

This recipe is a personal recipe added by lisa1tabor and has not been tested or endorsed by MyRecipes.

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