Recipe

Broccoli And Bow Ties Recipe

	Mellian / All my dishes 2 years, 2 months ago I saw this recipe on Ina Garten's Barefoot Contessa show and had to make it. It was every bit as good as I thought it would be. Prep:20m Cook:20m Servings:4	Mellian
	broccoli garlic pasta pinenuts

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Ingredients

Kosher salt

broccoli florets (2 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

Directions

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.

Show: Barefoot Contessa

Episode: Kids in the Candy Store

www.foodtv.com

Mel's notes: I basically doubled the recipe and it is awesome. The original recipe called for 8 cups and four heads of broccoli with the 1/2 pound of bowties. That's just too much broccoli. I used more garlic and more lemon juice than just "double" as well.

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Comments

organicmama 2 years, 2 months ago said:
Sounds good!

mystic_river1 2 years, 2 months ago said:
I have been eating this for a long time..my kind of ingredients..like to add cannolini beans and just the flavored evo mmmmmmmmm soo good with cauliflorets too, thanks for post

putercop 2 years, 1 month ago said:
Saw that, tried it, a favorite now. Good eats! (Sorry Alton). Goes great with any seafood and nice presentation. I also added more garlic. and cut back on the broccoli.

sweetwords 1 month, 2 weeks ago said:
Loved this, and it was so easy! I used the fresh Parmesan on top, but totally burnt the pine nuts (oh, well!). I'm wondering if maybe just a few mushrooms would be good for next time. Great recipe!

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