This artisanal Italian pasta recipe calls upon our Koroneiki, a robust extra virgin olive oil with green aromas, a peppery tickle, and a fruity zing.
Paired with broccoli, seared garlicky garbanzo beans, and a barely-there parsley sauce, Koroneiki really picks up the vegetable and slightly spicy notes of this dish. Enjoy this vegetarian entrée any night of the week. Add crumbled sausage to the mix if you want meat, or top with a fresh grating of Parmesan cheese.
1 pound broccoli, thick stalks removed, chopped into florets
½ pound penne or other tubular pasta
5 tablespoons The Olive Press Koroneiki Olive Oil, divided
1 cup cooked garbanzo beans
2 cloves garlic, chopped
¼ teaspoon red pepper flakes
½ cup loosely packed chopped fresh parsley
Sea salt and black pepper, to taste
Drizzle of Koroneiki Olive Oil, for serving
Makes about 4 servings.
Find this recipe at www.theolivepress.com/recipes/view/recipe-broccoli-and-garbanzo-beans-with-penne