Orecchiette with Broccolini Saffron Vinaigrette

Serves: 6Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6

Ingredients

  • ¼ cup red wine vinegar
  • ½ tsp. saffron threads
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. Dijon-style mustard
  • 1 clove garlic, minced
  • ½ cup olive oil
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 2 cups broccoli florets
  • ¾ lb. orecchiette
  • 3 Tbsp. freshly grated Parmesan cheese
  • 1 large red bell pepper, seeded and sliced
  • 2 Tbsp. finely chopped parsley

Directions

  • Make the dressing: Pour the vinegar into a small saucepan. Add the saffron threads and bring to a simmer over medium heat. Immediately remove from the heat and let cool. The saffron will infuse the vinegar.
  • In a bowl, combine the cooled vinegar and saffron, lemon juice, mustard, and garlic. Whisk in the olive oil. Add the salt and pepper. Adjust the seasoning. Set aside.
  • Bring a large pot of salted water to a boil. Add the broccoli and blanch for 2 minutes. Drain and rinse under cold water. Drain again and pat dry.
  • In a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain and rinse under cold water until cool and drain again. Transfer to a large serving bowl.
  • Pour the dressing over the pasta and toss well. Add the Parmesan cheese and red pepper and mix again. Taste for seasoning. Garnish with the parsley.

Recipe Information

Serves: 6

Ingredients

  • ¼ cup red wine vinegar
  • ½ tsp. saffron threads
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. Dijon-style mustard
  • 1 clove garlic, minced
  • ½ cup olive oil
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 2 cups broccoli florets
  • ¾ lb. orecchiette
  • 3 Tbsp. freshly grated Parmesan cheese
  • 1 large red bell pepper, seeded and sliced
  • 2 Tbsp. finely chopped parsley

Directions

  • Make the dressing: Pour the vinegar into a small saucepan. Add the saffron threads and bring to a simmer over medium heat. Immediately remove from the heat and let cool. The saffron will infuse the vinegar.
  • In a bowl, combine the cooled vinegar and saffron, lemon juice, mustard, and garlic. Whisk in the olive oil. Add the salt and pepper. Adjust the seasoning. Set aside.
  • Bring a large pot of salted water to a boil. Add the broccoli and blanch for 2 minutes. Drain and rinse under cold water. Drain again and pat dry.
  • In a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain and rinse under cold water until cool and drain again. Transfer to a large serving bowl.
  • Pour the dressing over the pasta and toss well. Add the Parmesan cheese and red pepper and mix again. Taste for seasoning. Garnish with the parsley.

Nutrition Information

Nutrition Information
Amount per serving
Calories410
Total Fat20g
Saturated Fat3g
Cholesterol0mg
Sodium430mg
Total Carbohydrate47g
Dietary Fiber4g
Sugars3g
Protein10g