Why You’ll Love this Crispy Orecchiette Broccoli
If you’re on the hunt for a pasta dish that delivers both comfort and sophistication, Nicole Kidman’s Crispy Orecchiette with Broccoli recipe is about to become your new favorite.
What makes this dish special? It’s the contrast of textures—crispy pan-fried pasta against tender broccoli florets and buttery pine nuts.
I love how the bright flavors of lemon juice and white wine cut through the richness, while balsamic vinegar adds unexpected depth.
The technique of crisping the pasta? Game-changing. And honestly, who can resist anything finished with freshly grated Parmesan?
Perfect for dinner parties or weeknight meals.
What Ingredients are in Crispy Orecchiette Broccoli?
Nicole Kidman’s Crispy Orecchiette with Broccoli recipe brings together the perfect combination of pasta, vegetables, and nuts in a harmonious blend of flavors. The dish relies on simple, quality ingredients that create a sophisticated yet comforting meal. Each component plays an essential role—from the pasta that gets crispy in the pan to the bright acidity that balances the richness of butter and cheese.
- 1 pound orecchiette pasta
- 7 tablespoons vegetable oil
- 12 ounces broccoli florets
- 2 garlic cloves, slivered
- 1/4 cup dry white wine
- 3 tablespoons fresh lemon juice
- Salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 3 tablespoons butter, cut into chunks
- 1/2 cup toasted pine nuts
- 2 ounces freshly grated Parmesan cheese
When shopping for these ingredients, quality really matters for the final result. Look for firm, vibrant green broccoli with tight florets. The Parmesan should be freshly grated rather than pre-packaged for the best flavor and melting properties. And don’t skimp on the pine nuts—yes, they’re a bit pricey, but their buttery texture and flavor are absolutely worth it in this dish. For the white wine, any dry variety you enjoy drinking will work perfectly in the sauce.
How to Make this Crispy Orecchiette Broccoli
Making Nicole Kidman’s crispy orecchiette isn’t your average pasta night—it’s a technique that transforms ordinary pasta into something special. Start by cooking 1 pound of orecchiette according to the package directions, then rinse and drain it well. This recipe’s magic happens when you crisp up the pasta, creating textural contrast that elevates the entire dish.
In a 12-inch skillet, heat 3 tablespoons of vegetable oil over medium-high heat until nice and hot. Add half of your cooked pasta and let it develop a medium brown crust on one side for about 3 minutes. Give it a good stir, then continue cooking until the other side browns too.
Using a slotted spoon, transfer this crispy pasta to a saucepot and repeat the process with the remaining pasta and another 3 tablespoons of oil. The pasta develops these incredible crispy edges while maintaining its chewy center—truly the best of both worlds. Cover the saucepot to keep everything warm while you prepare the rest of the dish.
Now for the broccoli component: in that same skillet (flavor central!), heat the remaining 1 tablespoon of oil over medium heat. Add 12 ounces of broccoli florets and 2 slivered garlic cloves, cooking for 5 minutes while stirring constantly.
Pour in 1/4 cup of dry white wine, 3 tablespoons of fresh lemon juice, salt, and pepper, then cook until the broccoli reaches that perfect tender-crisp stage, about 3 minutes longer. Combine this gorgeous green mixture with your crispy pasta, adding 2 tablespoons of balsamic vinegar, 3 tablespoons of butter chunks, and 1/2 cup of toasted pine nuts.
Toss everything over medium heat until the butter melts into a silky sauce. Finish by adding half of the 2 ounces of Parmesan cheese, tossing to combine, then dividing among four warm bowls. Serve with extra pepper and the remaining Parmesan for your guests to add to taste.
Crispy Orecchiette Broccoli Substitutions and Variations
The beauty of this crispy orecchiette broccoli recipe lies in its flexibility—you can easily adapt it to what’s in your pantry or dietary needs.
Don’t have pine nuts? Try walnuts or almonds instead.
Broccoli not your thing? Substitute cauliflower, broccolini, or even Brussels sprouts.
Vegetarians can add more veggies, while meat lovers might toss in some pancetta or crispy prosciutto.
For a gluten-free version, use your favorite GF pasta.
Want something spicier? A pinch of red pepper flakes works wonders.
I sometimes swap the white wine for chicken broth when I’m cooking for kids.
What to Serve with Crispy Orecchiette Broccoli
Pairing options for this crispy orecchiette dish can transform it from a simple pasta recipe to a complete meal experience.
I love serving it with a light arugula salad dressed with lemon vinaigrette—the peppery greens complement the nutty pasta perfectly.
For protein, try adding grilled chicken or seared shrimp on the side.
Can’t decide between red or white wine? A crisp Pinot Grigio works wonders with the broccoli and pine nuts, but a light Pinot Noir isn’t bad either.
For a truly Italian experience, start with bruschetta and end with a small scoop of lemon sorbet.
The invigorating finish balances the rich, buttery pasta.
Final Thoughts
After trying Nicole Kidman’s crispy orecchiette recipe, I’ve come to appreciate how simple ingredients can create such memorable flavors.
The contrast between the crispy pasta and tender broccoli, accented with toasted pine nuts and tangy balsamic, is truly restaurant-worthy.
What makes this dish special isn’t complicated techniques but rather the unexpected step of browning the pasta. Who knew orecchiette could transform so dramatically in a hot skillet?
This has become my go-to for impressing dinner guests without spending hours in the kitchen. The leftovers, if you’re lucky enough to have any, taste even better the next day.
