Bow Ties With Broccoli Pesto Recipe 435

BOWTIES AND BROCCOLI

Steps:

• Bring a pot of water to a boil, then add the pasta. Boil until the pasta is al dente (7-10 minutes). Add the frozen broccoli florets to the boiling pasta water, turn off the heat, and let sit for 1-2 minutes, or until the broccoli is tender-crisp. Drain the pasta and broccoli in a colander.
• Transfer the pasta and broccoli back to the pot (with the heat off) or to a bowl and add the butter. Toss until the butter has melted and coated everything. Add the Parmesan, salt, freshly cracked pepper, and red pepper flakes, then toss to coat again. Taste and adjust seasoning as needed. Serve immediately.

BROCCOLI AND BOW TIES

Steps:

• 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 the 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 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.
• 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.

BOW TIES WITH ARTICHOKE PESTO

Steps:

• In large pot of boiling, salted water, cook bow ties per package directions.
• In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
• Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.

BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
• Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
• Pesto:
• 5 big handfuls basil leaves (about 2 hefty bunches)
• 1/2 cup pine nuts or 3/4 cup walnuts
• 1/2 cup fresh grated Parmesan or Pecorino cheese
• Juice of 1 small lemon
• 2 cloves garlic, peeled
• Kosher salt
• About 20 grinds freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
• Yield: about 1 1/2 cups

BOW-TIE PASTA WITH PESTO CHICKEN AND WALNUTS

Steps:

• Cook pasta according to package directions, drain.
• Place chicken in a large bowl. While pasta is still warm, add it to the chicken and toss thoroughly.
• Add entire jar of pesto sauce and toss to coat. Add the walnuts and toss once more.
• Serve warm or chilled. Garnish with Parmesan cheese if desired.

BOW TIE PASTA WITH BROCCOLI AND BROCCOLI SAUCE

Steps:

• Cut the broccoli buds into small florets, leaving as short a stem as possible; set aside; cut the remaining broccoli stems into 1/2" pieces; boil them, covered, in the 1 1/4 cups water, lightly salted, for 15 minutes or until very soft.
• Meanwhile, boil the pasta in salted water until al dente; drain, reserving 1/2 cup of the cooking water; return the pasta to the pot and stir until all moisture is evaporated.
• Place the reserved florets into a small pot and steam or boil 5 minutes, retaining the bright green color and a bit of crunch.
• In a food processor, puree the cooked broccoli and its cooking water until very smooth, adding a bit of the reserved pasta water if needed to make a smooth sauce; add the butter and pulse until melted; add salt to taste.
• Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with drained florets.

BROCCOLI & BOW TIES

Steps:

• Bring a large pot of salted water up to the boil, add broccoli florets, and cook for just 3 minutes; you need the water to cook the pasta, so do not drain; instead, remove broccoli with a large slotted spoon and place into a large serving bowl.
• Making sure the water is still boiling, add pasta; cook according to pkg directions (about 10 to 12 minutes), then drain well and add cooked pasta to the broccoli.
• While pasta is cooking, toast the pine nuts: place a small skillet over medium-low heat and add nuts to skillet; stir often--it will take about 5 minutes for them to toast; watch carefully so they do not burn; set aside.
• Now heat the butter and oil in a small skillet over medium-low heat; add both minced garlic and lemon zest and saute for one minute.
• Remove skillet from burner and add the salt and pepper, and the lemon juice; stir to combine then pour over the broccoli and pasta in the large bowl; toss.
• Taste pasta and broccoli mixture and add more salt or pepper if necessary.
• Sprinkle toasted pine nuts and parmesan over dish, and serve.

CREAMY PESTO CHICKEN AND BOW TIES

Steps:

• Cook pasta according to package directions. Drain.
• Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
• Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.

BOW TIES WITH BROCCOLI PESTO RECIPE - (4.3/5)

Steps:

• 1. Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside. 2. Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again. 3. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired. 4. Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using, and drizzle with olive oil, if desired.

BOW TIES WITH BROCCOLI PESTO

Steps:

• Toast hazelnuts in skillet 3 to 5 minutes, shaking skillet often.
• Cool, coarsley chop, and set aside.
• Cook broccoli in boiling water 2 to 3 minutes. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.
• Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers, and garlicin food processor until smooth.
• Season with salt and pepper.
• Cook farfalle according to package directions in water used to cook broccoli.
• Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water.
• Garnish with hazelnuts, and drizzle with olive oil.