Rigatoni with cannellini, broccoli, almonds, and scallions with a little FYH Parm in a lemon-dill zucchini sauce.
I made the sauce with steamed zucchini pureed with olive oil and fresh dill (I make olive oil herb cubes, it took one cube).
I simmered it with cooked rigatoni, a little pasta water, nooch, a handfull of slivered almonds, and a can of undrained cannellini beans. Once it thickened, I turned it off and added fresh lemon juice and zest, chopped scallions, garlic salt, onion salt, dried dill, and steamed broccoli.
OMG. It came together quickly too!
by beastiebestie
3 Comments
solid w
Yum! I’ve got a zucchini and some broccoli that need using up asap, this seems like a good way to do that.
Did you freeze your olive oil cubes/ how long do they stay good before getting any rancid hints?