Farfalle with broccoli and toasted pine nuts is a classic dish in my family, we had it probably once a month growing up. Typically, my parents made it with cavatelli, and we called it “cavatelli and broccoli.” Today, I decided to use farfalle.
This pasta is so quick + easy to prepare, yet it tastes like it has been marinating for hours. Sometimes simple recipes really are the best, and this nostalgic recipe is one of my favorites. The recipe for farfalle with broccoli and toasted pine nuts begins with infusing garlic and olive oil which unite with the broccoli, toasted pine nuts and parmesan cheese for a full-fledged flavor explosion.
- ¼ cup pine nuts
- ¼ cup extra virgin olive oil
- 4 garlic cloves, minced
- ½ pound farfalle pasta
- 2-3 cups broccoli, cut into ½-inch pieces
- ¼ cup grated parmesan cheese
Bring a large pot of salted water to a boil.
Heat a large skillet over medium high heat. Add the pine nuts and toast until nutty and fragrant, shaking the pan to ensure even heat distribution. Remove the nuts from the pan and set aside to cool.
Pour the olive oil into the skillet and heat on medium. Add the garlic and cook for about 2 minutes until fragrant and golden.
Meanwhile, add the farfalle to the boiling salted water and let cook for ~7 minutes.
While the pasta cooks, add the broccoli to the pan with the garlic and cook for another 4 minutes.
When the pasta is al dente (6-7 minutes) immediately transfer it to the pan with the garlic and broccoli, bringing about 2 tablespoons of the pasta water with it. Cook for 2 minutes then add the toasted pine nuts and cook for another 2 minutes. Serve with a generous amount of grated parmesan cheese on top!