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Penne with Hazelnut Gremolata and Roasted Broccolini
- 1/2 pound broccolini, thick stalks cut in half lengthwise
- 3 tablespoons olive oil, divided
- 2 tablespoons hazelnuts, toasted, finely chopped
- 2 tablespoons finely chopped fresh Italian parsley
- 2 teaspoons finely grated lemon peel
- 1 garlic clove, pressed
- 1/4 pound penne (about scant 1 1/4 cups)
Directions:View on Epicurious
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