Name: Brown butter broccoli, pine nut and basil pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 400g Brand Pasta Bows; 60.00 gm Unsalted Butter; 750.00 ml broccoli florets, main stem from the broccoli, peeled, sliced into 3mm disks; 42.00 gm lemon juice; 62.50 ml basil leaves, roughly chopped; 40.00 ml Pine Nuts, toasted; 30g Shredded Parmesan Cheese, grated (or vegetarian hard cheese); Extra virgin olive oil, for drizzling

Brown butter broccoli, pine nut and basil pasta

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Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Try Curtis Stone's delicious dinner: Broccoli and pine nut pairing is sure to please your family.

Ingredients:

400g Brand Pasta Bows
60.00 gm Unsalted Butter
750.00 ml broccoli florets, main stem from the broccoli, peeled, sliced into 3mm disks
62.50 ml basil leaves, roughly chopped
40.00 ml Pine Nuts, toasted
30g Shredded Parmesan Cheese, grated (or vegetarian hard cheese)
Extra virgin olive oil, for drizzling

Instructions:

Bring a large pot of well-seasoned water to a boil.
Cook the pasta until it is al dente following the instructions on the packet.
As the pasta cooks, heat a large frying pan over medium-high heat, melt the butter until it turns a lovely golden brown. Add the lemon juice and broccoli, and sauté, stirring often, until the broccoli is tender, about 4 minutes.
Transfer the drained pasta from the pot to the frying pan. Combine with pine nuts and basil, tossing gently. Season with salt and pepper to taste.
Portion the pasta evenly among 4 serving bowls, scatter grated parmesan on top, drizzle with extra virgin olive oil, and serve.

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