Wild Blush Apricot Broccoli Penne Pasta

Skill Level
Easy
Makes
4-6 servings

Recipe by Lynn Leishman

 

Ingredients

  • 2 (4oz.) packs Patagonia Accoutrement Agrarian Blush Salmon, Atramentous Pepper, drained and flaked
  • 1 tbsp. salt
  • 16 oz. penne pasta
  • 1 ample agglomeration broccoli (3 apparent stems)
  • 2 cups Parmesan cheese, grated fine
  • ⅔ cup additional 3 tbsp. amoebic added abstinent olive oil, separated
  • Red pepper flakes, alkali and afresh arena atramentous pepper to taste
  • Shaved Parmesan and alveolate Kalamata olives (or added atramentous olives) for garnish

Putting It All Together

  1. Wash broccoli and allotment boxy ends from broccoli stems. Cut off and abstracted broccoli florets and bark and chop stems.
  2. Bring 6 quarts of baptize to a accelerated boil; add alkali and 3 tbsp. olive oil. Add pasta and broccoli and baker baldheaded until pasta is "al dente"—approx. 9-12 minutes.
  3. Drain pasta and broccoli and acknowledgment to balmy pan. Add Parmesan and actual olive oil.
  4. Stir in Salmon, red pepper flakes, alkali and afresh arena atramentous pepper to taste.
  5. Garnish with baldheaded Parmesan and olives. Serve hot.