The slight bitterness of the roasted broccolini balances the richness of the duck breast.
Ingredients: 1/2 pound broccolini, thick stalks cut in half lengthwise,1 garlic clove, pressed,2 tablespoons hazelnuts, toasted, finely chopped,3 tablespoons olive oil, divided,2 tablespoons finely chopped fresh Italian parsley,1/4 pound penne (about scant 1 1/4 cups)
Instructions: Preheat oven to 400°F. Place broccolini on large rimmed baking sheet. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss, then spread in even layer.,Roast broccolini until tender and golden brown around edges, tossing occasionally, about 18 minutes. Cool. Chop coarsely. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.,Mix hazelnuts, chopped parsley, finely grated lemon peel, and garlic in small bowl. DO AHEAD: Gremolata can be made 2 hours ahead. Cover and refrigerate.,Cook pasta in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return to saucepan. Add broccolini and toss over medium heat to rewarm. Transfer to medium bowl. Add gremolata and remaining 1 tablespoon oil; toss to distribute evenly. Season to taste with salt and pepper.