Pennine, Broccoli & Kalamata Olives


#50: Now or later?

Doing this project has made me have a whole new appreciation for meal planning! This is a good one when you plan to already be roasting some broccoli in the evening. Its best to assemble the topping when all the ingredients are warm, but its pretty spectacular no matter what state the ingredients were in when you made it.

a fistful of baby green and red romaine
1 cup roasted broccoli
1/2 cup cooked pennine (or any other small bite sized variety!)
juice & zest of one lemon
pea sized squeeze of anchovy paste (totally optional, but highly recommended! I love the flavor)
1 big spoonful of chopped Kalamata olives

  • Roasting broccoli: Preheat oven to 450 degrees. Trim away woody stems and separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli and 1 tablespoon or so of oil. Spread in a single layer and roast for 15-20 minutes, turning halfway through. Remove when broccoli is tender and beginning to brown. Sprinkle with salt and toss.
  • The dressing: In a small bowl, combine lemon juice, zest, and anchovy paste.
  • Assembly: Cook pasta according to package. In a medium bowl, while pasta and broccoli are still warm, combine them with the olives and dressing—at this point you can pack it up for tomorrow or pile it on a bed of your favorite greens!