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Broccoli & Bow Ties

I can’t say enough good things about the Barefoot Contessa cookbooks. I own every one of them and always reach for one whenever there’s company coming. My mother in law was in town this weekend, so in honor of mother’s day, my kid and I decided to make the Broccoli & Bow Ties recipe from the Barefoot Contessa Family Style [1] cookbook. It’s light and delicious.  A nice way to balance out the churros I had for a pre-breakfast snack!

Broccoli & Bow Ties Recipe

Prep Time: 10 mins  Cooking Time: 20 mins

kosher salt
8 cups broccoli florets
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pine nuts
freshly grated Parmesan cheese

Toast the pine nuts by placing them in a dry saute pan over medium low heat. Cook for about 5 minutes, tossing often until golden brown.  Cook the broccoli for 3 mins in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon. Place in large bowl and set aside. In the same water, cook the bow tie pasta according to the package directions. Drain well and add 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 pine nuts and cheese.

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[1] Barefoot Contessa Family Style: http://www.barefootcontessa.com/books/bcfs_inside.shtml

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