Broccoli with Toasted Hazelnuts and Pancetta

1. 1

   Blanch the broccoli in boiling salted water or steam in a vegetable steamer just until crisp-tender.

2. 2

   Drain and set aside.

3. 3

   Heat the olive oil in a large skillet over medium heat.

4. 4

   Add the garlic and cook for 5 minutes to infuse the oil with the flavor.

5. 5

   Remove and discard the garlic cloves.

6. 6

   Add the broccoli to the skillet and toss to coat with the hot oil.

7. 7

   Stir in the hazelnuts, lemon zest, and crumbled pancetta, then season with salt and pepper.

8. 8

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.