Broccoli and Bowties
Simple dishes are often the best dishes, and this one for broccoli and bowtie-pasta salad couldn’t be much easier.
 |
All that you have to do is create a light lemon-olive oil sauce for the cooked pasta, broccoli, and pine nuts. The lemon and olive oil complement the broccoli, and the farfalle pasta is great at holding the sauce.
Couldn’t be much easier or more delicious—enjoy!
Broccoli and Bowties
1 lb. dry farfalle pasta
2 cups broccoli florets
3 Tbsp. extra virgin olive oil
1 clove garlic, minced
Juice and zest of 1 lemon
2 tsp. salt
1 tsp. pepper
1/4 cup toasted pine nuts
•Bring a large pot of salted water to a rapid boil, then add the dry pasta. Cook according to package directions, drain, and set aside.
•In a medium saucepan, bring about 4 cups of water to a boil. Add the broccoli and cook about 2 minutes. Drain and set aside.
•Place a small sauté pan over medium-low heat. Add the oil and garlic and sauté for 1 minute. Remove from heat and add the lemon juice, zest, salt, and pepper.
•In a large mixing bowl, combine the cooked pasta, broccoli, lemon-olive oil sauce, and toasted pine nuts. Toss until well coated and season with additional salt and pepper if desired.
Makes 8 servings
You May Also Like
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
