Tuesday, March 23, 2010

Broccoli & Bow Ties

I did not forget about you!  I was at school most of the day so no time to post to the blog.  We had a VIP luncheon at school and the above was the lunch I prepared for 2 very special people.  Sarah and Elyse you were so sweet to come to the luncheon --we love you very much! xoxox

Broccoli & Bow Ties
Barefoot Contessa Family Style, 2002, page 205.

Claire’s adaptations:

• I have used asparagus or peas in place of the broccoli.
• I use a little less than 2 teaspoons of salt.
• I have made with and without the nuts and cheese – tastes great either way.

Kosher Salt
8 cups broccoli Florets (about 4 heads)
½ pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
½ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice (this is usually the juice of half a lemon)
¼ cup toasted pignoli (pine) nuts
Freshly grated parmesan cheese, optional

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 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 scant (a little less than) 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with 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.