When Nicole Kidman goes vegetarian, what does she cook?

It almost seems unfair, doesn't it? To be so talented, so elegant, and have the ability to cook. But it's true! Because when Moulin Rouge star Nicole Kidman goes vegetarian, she does so with style.

As in slivered garlic and pine nuts and balsamic vinegar.

Want to see what she makes? Then hang on, because this food recipe delivers a yummy ride ...

Food recipe: Nicole Kidman's Crispy Orecchiette with Broccoli, Pine Nuts & Garlic
1½ boxes (16-oz. each) orecchiette
¾ cup vegetable oil
2 Tbsp. slivered garlic
5 cups small broccoli florets
1/3 cup dry white wine
¼ cup fresh lemon juice
Salt and freshly ground black pepper to taste
3 Tbsp. balsamic vinegar
6 Tbsp. unsalted butter, cut in chunks and softened
½ cup toasted pine nuts
1 cup freshly grated Parmesan cheese

In a stockpot, cook the orecchiette in plenty of salted boiling water until tender but firm. Drain, run under cold water, and drain well again.

Have ready 2 medium sauté pans. Heat ¼ cup of oil in each until smoking. Add the cooked orecchiette carefully to the hot oil, dividing it equally. Spread the pasta out in even layers and cook for about 3 minutes, or until medium brown on the underside. Turn the pasta over and cook, without stirring, until browned on the other side. Transfer the pasta and oil to a large bowl and keep warm.

Heat the remaining ¼ cup of oil in one pan until hot. Add the garlic and broccoli, and sauté, tossing, for 5 minutes. Add the wine, lemon juice, salt, and pepper. Taste, adjust the seasonings if necessary, and cook for 3 minutes. Transfer to a large flameproof baking dish.

Add the browned orecchiette, balsamic vinegar, butter and pine nuts to the baking dish and toss over medium-high heat until the butter is melted. Add ½ cup of the cheese and toss to combine.

Serve the pasta in 6 heated bowls or plates, with a generous grinding of fresh black pepper on top and the remaining cheese on the side.

From Newman’s Own Cookbook, Paul Newman and A.E. Hotchner