Meyer Lemon, Pine Nut Broccolini

Chef Cindy Pawlcyn, Napa Valley, CA

Number of servings

ingredients

  • 0.5 Meyer lemon, zested
  • 0.25 cup toasted pine nuts (toasted in a 350° oven for 8-10 minutes until golden brown)
  • 2 tablespoons butter
  • 1 bunch broccolini or substitute broccoli rabe. If using broccoli rabe, dice the stems keeping them separate from the tops. Blanch the stems several minutes longer than the leaves and flowers
  • 1 tablespoon fresh dill weed, diced (optional)
  • fresh ground pepper
Directions
  1. Bring a pan of water to the boil. Add ¼ teaspoon salt and ½ teaspoon Meyer lemon zest. Add the broccolini, cook until al dente or firm to the bite. Drain and transfer to a warm serving dish.
  2. In a sauté pan, melt the butter over medium heat. As it starts to brown, add the pine nuts, 2 ½ teaspoons Meyer lemon juice, and several grinds of fresh black pepper, swirling until bubbly. Pour the sauce over the broccolini and serve.