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

Curtis Stone's family-approved broccoli and pine nut dinner is a hearty delight.

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

Instructions:

Bring a generously salted water to a vigorous boil in a large pot.
Cook the pasta until it is firm to the bite according to the instructions on the packet.
As the pasta cooks, brown the butter in a large frying pan over medium-high heat. Add lemon juice and broccoli, and cook until tender, tossing frequently for about 4 minutes.
Transfer the drained pasta from the pot to the frying pan. Mix in the pine nuts and basil, giving it a few additional tosses. Season with salt and pepper to your liking.
Portion the pasta evenly into 4 serving bowls, sprinkle generously with grated parmesan, drizzle with extra virgin olive oil, and serve immediately.

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