Two-Cheese Pasta With Broccolini And Arils

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   1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

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   2. Bring 1 1/2 quarts of water to a boil with 1 tablespoon salt in a large saucepan over high heat.

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   3. Cook pasta according to package directions and reserve 1 cup of cooking water to thin the sauce if necessary. Drain pasta and keep warm.

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   4. In a separate pan, blanche or steam broccolini just until bright in color and still crisp. Remove from the water and set aside.

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   5. Heat oil in a large saute pan. Add crushed garlic and stir to cook until fragrant.

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   6. Add milk, lemon juice, lemon zest and beaten egg with parmesan cheese. Over low heat, being careful not to cook the egg, heat until slightly thick, 2 to 3 minutes, stirring constantly.

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   7. Add pasta and broccolini and stir to combine.

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   8. Mix in ricotta or cottage cheese and heat through.

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   9. Add arils just before serving. Serve with more parmesan cheese if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.