Recipe for pasta bow ties with broccoli, white beans, pine nuts and feta
When I was a little girl, I'd smother in ketchup anything I had to eat but didn't naturally love. As an adult, I prefer to do my smothering with good Parmigiano-Reggiano cheese. I wish I could say that I naturally love broccoli, but I don't, though over the years I've discovered ways I can get more broccoli into my diet; Chinese stir-fries and pasta recipes with lots of cheese top the list. This dish of pasta bow ties with broccoli, white beans, pine nuts and feta incorporates two cheeses along with a healthy portion of broccoli and white beans. The tang of lemon and a good pinch of fresh black pepper brighten the flavor. I could eat broccoli this way every day!
Pasta bow ties with broccoli, white beans, pine nuts and feta
Serves 4; can be doubled.
1/2 lb bow tie pasta (farfalle), or other shape
2 tsp olive oil
1 small onion, diced
1 clove garlic, minced
1/2 tsp dried oregano
3 cups small broccoli florets
1-1/2 cups canned cannellini or small white beans, drained and rinsed
6 black olives, sliced
Zest and juice of 1/2 lemon
1/2 cup white wine
2 Tbsp crumbled feta cheese
2 Tbsp grated Parmigiano-Reggiano cheese
2 tsp pine nuts
1/4 tsp fresh black pepper, or more to taste
Bring 4 quarts of water to a boil in a stock pot. When the water boils, add the pasta, and cook until al dente, 10-11 minutes. Drain, reserving 1/2 cup of the pasta cooking water. Do not rinse. Set aside.
In a large nonstick frying pan, heat the olive oil over low heat. Add the onion, and cook, stirring occasionally, for 3-4 minutes, until the onion softens and begins to turn golden. Stir in the garlic and oregano, and continue cooking for 1 minute.
Increase the heat to medium, and add the broccoli. Cook, stirring, for 2 minutes; the broccoli should be bright green, and not yet starting to brown. If the pan seems too dry, add 1 or 2 tablespoons of the pasta cooking water.
Stir in the beans, olives, lemon zest and juice, wine, cheeses and pine nuts. With a heat-proof rubber spatula or wooden spoon, stir gently, to bring everything together, and let the mixture cook for 1 minute to bring the liquid in the pan to a boil. Add the cooked pasta, and, stirring frequently, cook for 1-2 minutes, until the parmesan cheese melts and the pasta is heated through. Taste, and season with black pepper.
More recipes in The Perfect Pantry:
Broccoli and cauliflower sformatino
Pasta with feta, basil, olives, fresh and slow-roasted tomatoes
Broccoli, basil and pasta salad
Pasta with shrmp, lemon, herbs and feta
Salmon, asparagus and lemon pasta
Other recipes that use these pantry ingredients:
Lemon infused pasta salad with fresh herbs and grilled asparagus, from Gluten-free Goddess
Chicken pasta with lemon parmesan sauce, from Eating Richly
Lemony kale pasta, from Annie's Eats
Macaroni with lemon, garlic, parmesan and mustard greens, from Kalyn's Kitchen
Broccoli pesto and fusilli pasta, from 101 Cookbooks