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.
BROCCOLI PESTO HAM & BOWTIE PASTA
I came up with this dish as I cleaned my freezer and pantry. Love one dish meals. You can susitute any protien, or eliminate for a nice easy side dish.
Provided by Lisa G. Sweet Pantry Gal
Categories Side Casseroles
Number Of Ingredients 6
Steps:
- 1. Prepare all your ingredients. Grill your ham steaks, few minutes each side, making nice grill marks.
- 2. Taking 1/2 your cooked broccoli, garlic, a pinch both of salt and pepper,and parmesan cheese begin chopping in blender add olive oil purify till You have a nice consistency pesto.
- 3. Slice grilled ham and other half of broccoli, toss together in a few teaspoons olive Add to pasta, pour pesto over and combine all ingredients. Put in baking dish, set covered in 325 degree oven for about 20 min. Just to warm through and combine all flavors. Serve with extra cheese. Enjoy!
BOW TIES WITH BROCCOLI PESTO RECIPE - (4.3/5)
Provided by á-4939
Number Of Ingredients 10
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-TIE PASTA WITH BROCCOLI AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.
- Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.
- Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.
Nutrition Facts : Calories 735, Fat 27 grams, SaturatedFat 17 grams, Cholesterol 83 milligrams, Sodium 1451 milligrams, Carbohydrate 96 grams, Fiber 9 grams, Protein 29 grams
CREAMY PESTO CHICKEN AND BOW TIES
On-hand ingredients like cream of chicken soup, pasta and prepared pesto sauce combine with chicken to make a mouthwatering dinner that's on the table in 40 minutes.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
- Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the pasta and cook until the mixture is hot and bubbling.
CREAMY PESTO CHICKEN AND BOW TIES
Use Campbell's® Condensed Cream of Chicken Soup, chicken breast, and bow tie pasta to make an easy one-dish meal with a creamy pesto sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 520.7 calories, Carbohydrate 30 g, Cholesterol 98.4 mg, Fat 28.8 g, Fiber 3.1 g, Protein 35.8 g, SaturatedFat 10.3 g, Sodium 883.7 mg, Sugar 3 g
SUN-DRIED TOMATO AND BOW TIE PASTA
Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store.
Provided by JFOCHTMAN
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
- In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
- In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
- Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
- In a large mixing bowl, toss pasta and sauce until the pasta is well coated.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 49.6 g, Fat 7.4 g, Fiber 4.5 g, Protein 10.5 g, SaturatedFat 1.1 g, Sodium 370.8 mg, Sugar 6.4 g
BOW TIES WITH BROCCOLI PESTO
This recipe is from Vegetarian Times April 2010 edition. I love pesto and when I you can use broccoli I just had to try it. The recipe calls for hazlenuts, which I didn't have so I used toasted almonds. I think next time I make this I will use it on white pizza. Ummm it's so good!
Provided by Kim Petro
Categories Low Cholesterol
Time 30m
Yield 9 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 241.3, Fat 10.1, SaturatedFat 1.2, Sodium 13.1, Carbohydrate 31.8, Fiber 2.3, Sugar 1.4, Protein 6.7
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