Campanelle with Roasted Broccoli, Garlic, and Almonds

Campanelle with Roasted Broccoli, Garlic, and Almonds is a delightful pasta dish that celebrates the earthy flavors of roasted broccoli, enhanced by the aromatic notes of garlic and the delightful crunch of toasted almonds. The high-heat roasting process brings out the natural sweetness and nuttiness of the broccoli, making it a delectable partner for the campanelle pasta. A garlic-infused sauce with lemon juice and red pepper flakes adds a tangy kick to the dish, while the addition of Manchego cheese and fresh basil elevates its taste to new heights. Topped with toasted almonds, this pasta dish offers a delightful combination of textures and flavors that will please your taste buds.

SERVES 4 TO 6

INGREDIENTS:

• 2 garlic heads, top quarter cut off to expose garlic cloves
• 6 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1½ pounds broccoli
• Salt and pepper to taste
• ¼ teaspoon sugar
• 2 tablespoons lemon juice, plus extra as needed
• ¼ teaspoon red pepper flakes
• 1 pound campanelle pasta
• 1 ounce Manchego cheese, grated (½ cup), plus extra for serving
• ¼ cup chopped fresh basil
• ¼ cup slivered almonds, toasted

INSTRUCTIONS:

1. Adjust the oven rack to the middle position, place a large rimmed baking sheet on the rack, and preheat the oven to 500 degrees Fahrenheit. Take two garlic heads and cut off the top quarter to expose the garlic cloves. Drizzle each head with ½ teaspoon of olive oil, then wrap them securely in aluminum foil. Place the garlic packet on the oven rack and roast until the garlic becomes very tender, approximately 40 minutes.
2. Meanwhile, cut the broccoli crowns from the large stems. Cut off the tough outer layer on the stems, then slice the broccoli into 2 to 3-inch lengths, about ½ inch thick. For smaller crowns (3 to 4 inches in diameter), cut them into 4 wedges, and for larger crowns (4 to 5 inches in diameter), cut them into 6 wedges. Toss the broccoli with 2 tablespoons of olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the sugar in a bowl. Once the oven is preheated, carefully lay the broccoli, cut sides down, on the hot baking sheet in an even layer. Roast the broccoli until it turns well browned and tender, which typically takes about 10 to 15 minutes.
3. After roasting, transfer the broccoli to a cutting board, allowing it to cool slightly. Then, cut the broccoli into ½-inch pieces. Also, transfer the garlic packet to the cutting board and let it cool for 10 minutes. Unwrap the garlic, gently squeeze the cloves from the skin, transfer them to a small bowl, and mash the garlic smooth using a fork. Stir in the lemon juice and red pepper flakes, then slowly whisk in the remaining ¼ cup of olive oil to create the flavorful garlic sauce.
4. Bring 4 quarts of water to a boil in a large pot. Add the campanelle pasta and 1 tablespoon of salt. Cook the pasta, stirring often, until it reaches the al dente stage. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot. Add the chopped broccoli, garlic sauce, grated Manchego cheese, chopped basil, and ¼ cup of the reserved cooking water to the pasta. Toss everything to combine, seasoning with salt, pepper, and extra lemon juice to taste. Add more reserved cooking water as needed to achieve the desired consistency of the sauce.
5. To serve, sprinkle individual portions of Campanelle with Roasted Broccoli, Garlic, and Almonds with the toasted slivered almonds and additional grated Manchego cheese for added flavor and texture. Enjoy this delightful pasta dish, rich with the essence of roasted broccoli and the delightful crunch of almonds!