Lemon Pine Nut Broccolini
Chef Cindy Pawlcyn, Napa Valley, CA
Lemon Pine Nut Broccolini
Chef Cindy Pawlcyn, Napa Valley, CA
Directions
- 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.
- In a sauté pan, melt the butter over medium heat. As it starts to brown, add the pine nuts, 2 ½ teaspoons lemon juice, and several grinds of fresh black pepper, swirling until bubbly. Pour the sauce over the broccolini and serve.
