Penne with Hazelnut Gremolata and Roasted Broccolini
Penne with Hazelnut Gremolata and Roasted Broccolini is :
dairy free , lacto ovo vegetarian , veganBy Epicurious
Preheat oven to 400°F.
Place broccolini onlarge rimmed baking sheet.
Drizzle with2 tablespoons oil; sprinkle with salt andpepper. Toss, then spread in even layer.
Roast broccolini until tender and goldenbrown around edges, tossing occasionally,about 18 minutes. Cool. Chop coarsely.DO AHEAD: Can be made 4 hours ahead.
Letstand at room temperature.
Mix hazelnuts, chopped parsley, finelygrated lemon peel, and garlic in small bowl.DO AHEAD: Gremolata can be made 2 hoursahead. Cover and refrigerate.
Cook pasta in large saucepan of boilingsalted water until tender but still firm tobite, stirring occasionally.
Drain; returnto saucepan.
Add broccolini and toss overmedium heat to rewarm.
Transfer to mediumbowl.
Add gremolata and remaining 1tablespoon oil; toss to distribute evenly.Season to taste with salt and pepper.