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Recipe for Broccoli and Bow-tie Pasta
Serve: 1.5 – 2
90g bow tie pasta (farfalle)
100g broccoli florets (about ½ head)
15g pine nuts or pignoli (toasted) – optional (note 2)
5g freshly grated Parmesan cheese – optional
Seasonings for the sauce:
2 tsp butter (about 10g)
2 tsp extra light virgin olive oil
2/3 tsp garlic (minced)
½ tsp grated lemon zest/ 1 tsp heapful julienned and minced lemon zest
1 tbsp lemon juice
Dash of salt and freshly ground black pepper
- In a large pot of boiling salted water, cook the broccoli florets for 3 minutes. Do not overcook it. Remove the broccoli with a slotted spoon or sieve. Place in a large bowl and set aside. (note 1)
- In the same water, cook the bow tie pasta according to the package instructions. Drain well and add to the broccoli.
- Meanwhile, in a small sauté pan/ skillet, heat the butter and olive oil until the butter is melted. Add garlic and lemon zest. Cook over medium low heat for 1 minute.
- Off the heat, add salt, pepper and lemon juice.
- Pour the sauce over the pasta and broccoli. Toss well and season to taste (with extra salt and pepper).
- Divide the pasta between 2 shallow bowls. Serve warm. Sprinkle Parmesan cheese and pine nuts (if using) just before eating.
- If you want to retain the green colour of the broccoli, use shocking method. (meaning remove them quickly from the boiling water, drain and plunge them into an ice bath for a few minutes as mentioned in this recipe.)
- How to toast pine nuts (pignoli) – place them in a dry pan, sauté over medium low heat and tossing often, for about 5 minutes until lightly brown. You can also substitute pine nuts with sunflower seeds.
- Meat eaters could add some cooked chicken, shrimp bacon, ham or sausages to this dish.
- If the pasta is dry, you can add some water (used for cooking pasta) or extra virgin olive oil. Alternatively, prepare a bit more of the sauce and keep the extra portion aside. Use it if necessary.