Tuesday, December 18, 2007

Broccoli and Bowties

This is a fantastic side dish. The lemon gives it a very bright, light flavor. Cooking everything in the same pot makes it as easy to clean up as it is to make.

Kosher salt
8 cups broccoli florets (4 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

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.

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. Run the broccoli under cold water to stop the cooking, and ensure the broccoli retains its bright green color. 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.

In the still-warm pot, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. 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.

--Adapted from Ina Garten

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