Friday, August 17, 2007

Broccoli Pine Nut Pasta Salad

I'm going to keep this pretty short because I'm tired and don't want to agonize about my post, but I do want to submit a pasta dish to Ruth for Presto Pasta Night.

I came across this recipe for broccoli pine nut pasta salad in Moosewood Restaurant Daily Special. The combination of broccoli and pine nuts appealed to me, plus I'm always enticed by pasta salads. I love broccoli, including the stems. Why do so many people just throw them away after cutting off the florets? Poor broccoli stems. I'd make this recipe again, but it needs a bit of tweaking for more flavour. I would add more herbs (maybe instead of just parsley, add a few different kinds), more lemon zest, and more garlic. I really liked how this recipe heats up the olive oil with the garlic before adding it to the pasta. If you're looking for a simple pasta salad, this would be perfect.

Broccoli Pine Nut Pasta Salad
(adapted from Moosewood Restaurant Daily Special)

1/2 lb wholewheat bowtie pasta (about 3 cups)
5 cups broccoli florets and peeled chopped stems (1 large head)
1/4 cup extra-virgin olive oil
4 garlic cloves, minced or pressed (about 1 tablespoon)
1 1/2 cups chopped red peppers
1 1/2 cups chopped grape tomatoes
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
salt & pepper to taste
1/4 cup toasted pine nuts
chopped fresh parsley (and/or whatever other herbs you want)

1. Bring a large pot of water to a boil. Cover and cook the pasta until al dente.

2. Meanwhile, steam the broccoli for 5 to 7 minutes, until crisp but still tender and bright green. While the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat. Drain the broccoli and set aside.

3. When the pasta is ready, drain it and transfer to a serving bowl. Toss lightly with the garlic and oil. Add the broccoli, bell peppers, and tomatoes to the pasta and toss well. Just before serving, stir in the lemon juice, balsamic vinegar, and salt and pepper to taste. Top with the pine nuts and parsley and serve immediately.


Celine said...

this sounds so healthy and looks so colorful, who could resist?
mmmmm, pasta.

Ruth Daniels said...

Great looking salad and I'm so glad you wanted to share with PResto Pasta Nights. Next week is the big six month celebration, I do hope you can come to the party.

Patricia Scarpin said...

I'm gonna try this recipe with broccolini instead - we love it so much we add to our pizzas. :)

Delicious pasta dish! And get some rest, sweetie! :)

lynn said...

I love the vibrant colors in this dish. It looks fabulous!

VeggieGirl said...

yet another gorgeous pasta dish - magnificent!!

Valli said...

Your pasta salad is so colourful!! They say the deeper the colours are in your foods the better they are for you. Eg. Blueberries are a deep rich blue and very high in antioxidants. Not only is your salad pretty and colourful but good for you too!!!!

Anh said...

This looks so delicious and healthy! A great meal for sure!

Cassie said...

Oh, this looks so good! I, too, love the broccoli stems. :)

katiez said...

Pretty salad!
We eat the stems to...although I've never peeled them. Hmmm, maybe I can peel and eat that really tough part...
Lemon thyme or lemon basil would be good in that if you're looking for more herbs!

eatme_delicious said...

celine: It is hard to resist pasta and colourful things.

ruth: Already submitted my dish! ;)

patricia: Oo broccolini. Sounds good!

lynn: Thanks!

veggiegirl: Aw thank you :)

valli: I try to make things that are good for me. :) Good to know I am succeeding!

anh: Thanks :)

cassie: I'm happy to know that there are other broccoli stem lovers out there! ;)

katiez: Oo lemon thyme or basil does sound good though I'm not sure where I'd find it.

Archana said...

oooo, so droolworthy, Will be even more glad if you can send this salad as well to the ONE DISH MEAL- Salad event. You have such a great collection of salads. I am on a salad diet to loose weight and your site seems to be a perfect place. Thanks for sharing.