Wednesday, October 27, 2010

Broccoli and Bowties (REPOST)

I posted this recipe two years ago and thought it could use a repost a) because I took such an amazing picture of it ( *cough * *cough* *choke*) but mostly b) it's one of my absolute favorite meals of all time.

My neighbor made this for me when I was dying of morning sickness with Ivy. It's perfectly light, has a wonderful flavor and is easy to prepare. You should make some! The pinenuts, while a splurge, really make the meal you just need a teeny tiny package, so splurge away and thank me later!

Broccoli and Bow Ties
Recipe from : Awesome neighbor Cheryl

Kosher Salt (or regular if you don't have Kosher)
8 C broccoli florets ( I always just use however the heck much I want/have)
1 lb farfalle (bow tie) pasta
2T unsalted butter
2T Olive Oil
1 t minced garlic
1 lemon, zested (I used to skip this, but don't, it really adds lots of flavor)
1/2 t freshly ground black pepper
1T freshly squeezed lemon juice (or more....mmmm)
1/4 C toasted pignolis (pine nuts)
Freshly Grated Parmesan

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to 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 1 t salt, the pepper and the lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese and serve!

To toast pignolis place them in a dray saute pan over medium low heat and cook, tossing often until they start to turn brown. Don't walk away, don't think you will remember to check on them in twenty seconds. Stand there and stir them. To quote Janssen, "unless you like the salty taste of tears in your pasta"(well, she said soup), seriously though nothing ruins this meal faster than burning your pinenuts that you spent FIVE dollars on. Just don't walk away.

Anyway, I love this meal, and the good news is, if you need to beef it up for your dinner group or family function or meat loving husband, I have an awesome chicken marinade for you. Just cook up some of that marinaded chicken and toss it with this pasta and you are set!


Anonymous said...

We're having this tonight. Minus the pinenuts. Because yesterday at Macey's pinenuts cost $8.79 for a tiny package. I about died. Do you think it will work with the cheaper alternative of almonds or walnuts?

Kristi said...

Update--- smallandsimple made it with almonds and said it was great. I've made it without any nuts before and thought it was just great too...the pinenuts or almonds are just a fun addition!