Penne with Hazelnut Gremolata and Roasted Broccolini

Name: Penne with Hazelnut Gremolata and Roasted Broccolini
Total time: 40 min
Yield: 2 servings
Ingredients: ½ pound broccolini, thick stalks cut in half lengthwise; 3 tablespoons olive oil, divided; 2 tablespoons hazelnuts, toasted, finely chopped; 2 tablespoons finely chopped fresh Italian parsley; 2 teaspoons finely grated lemon peel; 1 clove garlic clove, pressed; ¼ pound penne (about scant 1 1/4 cups)

A delightful pasta dish combining tender penne with roasted broccolini, topped with a flavorful gremolata made from hazelnuts, parsley, lemon zest, and garlic. The perfect balance of fresh vegetables and nutty crunch.

2 servings

40 min

Published October 4, 2025

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Ingredients

•½ pound broccolini, thick stalks cut in half lengthwise
•3 tablespoons olive oil, divided
•2 tablespoons hazelnuts, toasted, finely chopped
•2 tablespoons finely chopped fresh Italian parsley
•2 teaspoons finely grated lemon peel
•1 clove garlic clove, pressed
•¼ pound penne (about scant 1 1/4 cups)

Cooking Instructions

1.
Preheat oven to 400°F. Place broccolini on large rimmed baking sheet. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss, then spread in even layer.
5 min
2.
Roast broccolini until tender and golden brown around edges, tossing occasionally, about 18 minutes. Cool. Chop coarsely. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
18 min
3.
Mix hazelnuts, chopped parsley, finely grated lemon peel, and garlic in small bowl. DO AHEAD: Gremolata can be made 2 hours ahead. Cover and refrigerate.
5 min
4.
Cook pasta in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return to saucepan. Add broccolini and toss over medium heat to rewarm. Transfer to medium bowl. Add gremolata and remaining 1 tablespoon oil; toss to distribute evenly. Season to taste with salt and pepper.
12 min

Ingredients

•½ pound broccolini, thick stalks cut in half lengthwise

•3 tablespoons olive oil, divided

•2 tablespoons hazelnuts, toasted, finely chopped

•2 tablespoons finely chopped fresh Italian parsley

•2 teaspoons finely grated lemon peel

•1 clove garlic clove, pressed

•¼ pound penne (about scant 1 1/4 cups)

Cooking Instructions

Preheat oven to 400°F. Place broccolini on large rimmed baking sheet. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss, then spread in even layer.

5 min

Roast broccolini until tender and golden brown around edges, tossing occasionally, about 18 minutes. Cool. Chop coarsely. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

18 min

Mix hazelnuts, chopped parsley, finely grated lemon peel, and garlic in small bowl. DO AHEAD: Gremolata can be made 2 hours ahead. Cover and refrigerate.

5 min

Cook pasta in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return to saucepan. Add broccolini and toss over medium heat to rewarm. Transfer to medium bowl. Add gremolata and remaining 1 tablespoon oil; toss to distribute evenly. Season to taste with salt and pepper.

12 min