Broccoli Bolognese Spaghetti with Olive Gremolata
Ingredients
- 12 oz-1 lb broccoli rabe (or regular broccoli for milder flavor), washed and bottom inch trimmed
- 8 oz spaghetti or any long pasta
- 3 tbsp+ extra virgin olive oil
- Sea salt
- 1 bunch of green onions, about 4-5, sliced
- 3-5 garlic cloves, minced (about 1 tablespoon)
- 1 cup pasta water
Gremolata
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1/4 cup chopped pistachios
- 8 oz pitted green olives, halved
- 4 oz capers
- Chopped chives
- Chopped fresh parsley
Preparation
Bring a large pot of salted water to a boil. Add the whole broccoli rabe and blanch for 3 minutes until bright and tender.
Transfer the broccoli rabe to a large bowl of ice water and let it cool for a few minutes. Reserve the boiling water.
Transfer the cooled broccoli rabe to a large bowl, squeeze out as much moisture as possible, and roughly chop it.
Bring the water in the pot back to a boil, add more salt, and cook the spaghetti for 1 minute less than the package instructions. Stir occasionally.
To make the olive gremolata, mix the chopped pistachios, capers, chives, lemon zest, and lemon juice in a bowl. Season to taste and set aside.
Heat a separate large, heavy-bottom pot over medium heat. Add the olive oil. Once hot, sauté the green onions for a minute or two. Stir in the minced garlic. Add 1 cup of pasta water from the reserved pot. Cook for a minute or two.
Drain the cooked pasta and immediately add it to the sauce. Stir in the lemon juice.
Fold in the chopped broccoli rabe, green olives, and capers. Heat through.
Serve the spaghetti with the olive gremolata. Squeeze a little extra lemon juice and drizzle olive oil on top. Enjoy!