Recipe: Farfalle (Bow Tie Pasta) with Broccoli and Toasted Pine Nuts

Bow Tie Pasta with Broccoli and Toasted Pine Nuts, Courtesy:
Bow Tie Pasta with Broccoli and Toasted Pine Nuts, Courtesy:

My mom used to make this dish quite a bit, but without the pine nuts. I always thought it was odd that she cooked the pasta in the same water as the broccoli, but now I see that she was ahead of her time! This is a quick and easy dish for a weeknight meal, but also special enough for company. Enjoy!

Kosher salt                                             1 lemon, zested
8 cups broccoli florets (4 heads)               1/2 tsp. freshly ground black pepper
1/2 pound farfalle (bow tie) pasta             1 tsp freshly squeezed lemon juice
2 Tbs. unsalted butter                              1/4 cup toasted pignoli (pine) nuts
2 Tbs. olive oil                                         Freshly grated Parmesan, optional
1 tsp. minced garlic


  1. Cook the broccoli for 3 minutes in a large pot of boiling salted water.
  2. Remove the broccoli from the water with a slotted spoon, place in a large bowl and set aside.
  3. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes.
  4. Drain the pasta well and add it to the broccoli.
  5. Meanwhile, in a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat.
  6. Off the heat, add salt, pepper, and lemon juice and mix, then pour it over the broccoli and pasta.
  7. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
  8. To toast pignolis (pine nuts):  place them in a dry sauté pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

Food Mingle Blog Alternatives and Substitutions:

  • You can substitute your favorite pasta if you don’t have (or don’t like) bow tie pasta. Any pasta with an irregular shape will hold the sauce well, such as elbows, shells, wheels, etc.
  • I added more garlic as a taste preference.

Yield: 6-8 servings

Source:, recipe from Ina Garten



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