Broccoli and Bow TiesFrom mellian 8 years ago
- kosher salt shopping list
- broccoli florets (2 heads) shopping list
- 1/2 pound farfalle (bow tie) pasta shopping list
- 2 tablespoons unsalted butter shopping list
- 2 tablespoons good olive oil shopping list
- 1 teaspoon minced garlic shopping list
- 1 lemon, zested shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1 tablespoon freshly squeezed lemon juice shopping list
- 1/4 cup toasted pignoli (pine) nuts shopping list
- Freshly grated Parmesan, optional shopping list
How to make it
- 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.
- Copyright 2002 Barefoot Contessa Family Style
- Show: Barefoot Contessa
- Episode: Kids in the Candy Store
- 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.
The Cookmellian Deltona, FL
The Rating2 people
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!sweetwords in Raleigh loved it