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Bow-Tie Pasta with Sundried Tomatoes and Pignola Nuts Recipe

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This recipe for Bow-Tie Pasta with Sundried Tomatoes and Pignola Nuts is from Stars of Tomorrow Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Bow-Tie (Farfalle) Pasta
3/4 c. Olive Oil
1 tsp. Salt
1/3 c. Pignola Nuts (Pine Nuts)
3 - 4 Garlic Cloves
12 Oil-Packed Sun-Dried Tomatoes (cut in half or thirds)
14 - 16 oz.Frozen Broccoli Florets
1 c. Parmesan or Romano Cheese
1 tbsp. Fresh Basil or Thyme or 1 tsp. of jarred spice
Directions:
Directions:
Cook pasta Al dente; drain.

Prepare frozen broccoli separately by putting in the microwave for 5 minutes before adding it to recipe later on.

Heat 1/2 c. of oil in skillet; add pignola nuts to lightly toast about 3 to 4 minutes. Add garlic. Simmer for 1 -2 minutes. Add sun-dried tomatoes. Add prepared broccoli and salt. Toss and cook for 5 minutes. Add pasta, remainder of oil, spice and parmesan cheese. Toss all ingredients. Ready to eat. YUM!

 

 

 

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