Pasta With Broccoli, Crispy Prosciutto, And Toasted Breadcrumbs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 lb broccoli floret, cut into bite-size pieces
• 1 lb dried short pasta (such as penne or rotini)
• 3 tablespoons olive oil
• 4 ounces thinly sliced prosciutto, small dice
• 2 medium garlic cloves, minced
• 2 medium shallots, minced
• 2/3 cup panko breadcrumbs
• freshly grated parmigiano-reggiano cheese, for serving

Recipe

• 1 bring a large pot of generously salted water to a boil over high heat.
• 2 prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
• 3 once water boils, add broccoli and cook until just tender, about 4 minutes. using a slotted spoon or strainer, remove broccoli and plunge in the ice water bath; return cooking water to a boil.
• 4 remove broccoli from the ice water bath and place in a colander or strainer set over a bowl to drain.
• 5 once cooking water returns to a boil, add pasta and cook according to the package directions.
• 6 drain pasta, reserving 1/4 cup of the cooking water.
• 7 meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat.
• 8 add prosciutto and cook until crisp and golden brown, about 5 minutes.
• 9 use a slotted spoon to remove prosciutto to a plate; set aside (and do not wash the pan).
• 10 return the pan to the stove over medium-high heat; add remaining olive oil. when oil shimmers, add garlic and shallots, cooking until golden brown, about 2 to 3 minutes.
• 11 stir in panko and cook until toasted and golden brown, about 2 minutes; remove from heat.
• 12 return pasta to the pot and place over medium-low heat. add reserved pasta water, broccoli, and prosciutto.
• 13 taste pasta and adjust seasoning, adding more salt if necessary; stir until ingredients are well mixed and broccoli is heated through.
• 14 transfer pasta to a serving platter and sprinkle panko mixture over top. pass freshly grated parmigiano-reggiano on the side.