Monkey Pasta Food
MONKEY PASTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make a roux by melting the butter in a saucepot over medium heat. Add the flour and stir lightly until incorporated. The roux should look like "wet sand"; if not, adjust with more butter or flour as necessary. Add the milk and cook and thicken to make a bechamel sauce. (The sauce should be slightly thicker than heavy cream.) Reserve and keep warm.
- Bring a pot of salted water to a boil; prepare an ice-water bath. Blanch the broccoli florets in the boiling water and immediately transfer to the ice water to stop the cooking process. When cool, drain and set aside.
- Cook the pasta according to the package instructions. Before draining, set aside 1 cup of the pasta water. Drain the pasta and coat with a bit of oil to prevent the pasta from sticking together. Reserve.
- Heat a saute pan over medium-low heat. Add the grapeseed oil, garlic and onions and cook until transparent. Add the sun-dried tomatoes and zucchini and sweat down a bit. Add the broccoli florets followed by the bechamel sauce and pasta. Toss to combine, adding a little of the reserved pasta water if the sauce seems too thick. Mix in the Parmesan. Add the chives, 2 tablespoons salt and the pepper and toss to combine.
- Transfer to a serving bowl and garnish with the chopped parsley and more Parmesan.
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