Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories376 kcal (19%)
Total Fat22.4 g (32%)
Carbs34 g (13%)
Sugars3.6 g (4%)
Protein11.7 g (23%)
Sodium718.1 mg (36%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspunsalted butter
½ cuppanko
kosher salt
to taste
2calabrian chilis
finely chopped, omit if you don’t want it spicy
1lemon
zested
4 cupslow sodium chicken stock
1 cuppastina
3 cupsbroccoli florets
finely chopped
1egg yolk
½ cuppecorino romano
packed, finely grated, plus more for serving
4 Tbspunsalted butter
cut into pieces
3 Tbspheavy cream
optional
kosher salt
pepper
to taste
EVOO
for serving
fresh chives
Sliced, for serving
Instructions
Step 1
Begin by preparing the breadcrumb garnish. In a medium saute pan, melt butter over medium heat. Add in panko and toss to coat in butter. Cook stirring constantly, until lightly golden. Transfer to a small bowl and season with salt. Stir in chilis and lemon zest. Set aside.
Step 2
For the pastina, add stock to a medium pot. Bring to a boil over high heat.
Step 3
Once boiling, stir in pastina. Reduce heat to medium and cook, stirring frequently, for 3 minutes.
Step 4
Add in broccoli and continue to cook, stirring, until the pasta and broccoli are both cooked, about 3-4 more minutes. There should be just a little bit of liquid remaining.
Step 5
Turn off heat and quickly stir in egg yolk to prevent scrambling. Add in cheese and butter and mix until melted.
Step 6
Stir in cream if using. Season to taste with salt and pepper.
Step 7
Serve topped with a drizzle of EVOO, more pecorino, chives and a sprinkle of the reserved breadcrumb mixture.
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