Sage Scented Ziti With Broccoli Pine Nuts And Orange Zest Recipes

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Steps:

• Lightly steam broccoli until just tender, about 3-5 minutes.
• Remove from heat and set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat.
• Add in pine nuts and cook until lightly toasted, about 1 minute.
• Remove from heat and transfer to a small bowl.
• Using the same skillet, heat the remaining oil over medium heat; add in garlic and cook until fragrant and slightly softened, about 30 seconds.
• Stir in sage, orange zest, and salt/pepper to taste; add in orange juice and keep warm over low heat.
• Cook the ziti in a large pot of salted boiling water, stirring occasionally, until al dente, about 8-10 minutes.
• When the pasta is cooked, drain it and place in a large serving bowl.
• Add the sauce, broccoli, pine nuts, and toss gently to combine; serve immediately.

Steps:

• Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
• Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
• Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.

Steps:

• Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.
• Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.
• In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.
• Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.
• Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.

Steps:

• Heat oil on low in large skillet Add pine nuts and garlic and heat on low Add salt to water for pasta Add pasta to boiling water 3-5 minutes before pasta is done, add broccoli to boiling pasta Drain al dente pasta and broccoli reserving 1/4 cup pasta water Add reserved water, pasta, broccoli, olives, and peppers to skillet containing garlic, oil, and pine nuts. Mix cheese with pepper and add to pasta