Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs

By Pinch of Yum · 30 min

Ingredients

Instructions

1. Preheat the oven to 425°F. Spread the broccoli on a sheet pan, drizzle with olive oil and sprinkle with salt. Roast for 20 to 25 minutes until soft and browned.
2. Smash each piece with the back of a wooden spoon into flat crispy bites, return to the oven and roast for another 5 to 10 minutes.
3. Cook the eggs for a soft-cooked result (about 6 minutes in boiling water in a pot), then rest them in cold water for about 5 minutes.
4. Cook the pappardelle according to the package directions.
5. Melt the butter in a large skillet over medium heat, add the garlic and cook until soft and fragrant.
6. Add the hoisin, honey, chili crisp and miso and whisk until mostly combined.
7. Add the reserved pasta water and bring to a gentle simmer, then add the pasta and cook 3 to 5 minutes until the sauce coats it.
8. Serve the noodles topped with the smashed broccoli, soft eggs and an extra spoonful of chili crisp.

Summarized from Pinch of Yum's video. Watch it for the details.

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