Recipe
Broccoli And Bow Ties Recipe
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Mellian / All my dishes 1 year 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
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 Mellian |
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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.
- Copyright 2002 Barefoot Contessa Family Style
- 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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organicmama 1 year ago said:
Sounds good!
mystic_river1 1 year 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 1 year 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.