Broccoli and Bow Ties
- Kosher salt
- 8 cups broccoli florets (4 heads)
- 1/2 pound farfalle (bow tie) pasta
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 teaspoon minced garlic
- 1 lemon, zested
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup toasted pignoli (pine) nuts
- Freshly grated Parmesan, optional
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.2002 Barefoot Contessa Family Style
I used frozen broccoli florets, and cooked them in the microwave.
I use lots more garlic as we love the flavor.
I use the juice from the whole lemon.
I toast the pine nuts in the toaster oven, watch carefully as they burn easily!
We had never had pine nuts until I tried this recipe. We love them! Don't omit
them, they make a big difference!
Be sure to use fresh shredded parmesan cheese, and lots of salt and pepper!
Yum! Now I wish I could have this for supper tonight!!
For meat lovers you can add chicken strips or shrimp.
This is the order I prepare this dish:
While pasta is boiling,
Toast the nuts
Zest the lemon
Chop the garlic
Microwave the broccoli, drain.
Melt the butter with the olive oil,
add the garlic, lemon juice, zest and salt and pepper
Add the broccoli, stir and heat well.
Drain pasta, add to broccoli mixture, stir and heat well.
Place on a platter, sprinkle with parmesan and toasted pine nuts
My St. Patrick's Day Blog Crawl tablescape is also posted here.