Saturday, April 16, 2011

Linguine with Broccoli, Cherry Tomatoes and Pine Nuts

1 lb whole wheat linguine
2 cups fresh broccoli florets
2 cups cherry tomatoes
1/4 cup pine nuts (toasted)
4 tablespoons pesto
2 cloves garlic, finely chopped
6 tablespoons extra virgin oil
1/4 cup shaved parmesan cheese
1 tablespoon grated lemon zest (rind)
1/4 cup Italian parsley
1 teaspoon salt
1/2 teaspoon black pepper

Bring a large pot of salted water (1 tablespoon salt) to a boil.

Add pasta to the pot of boiling water and boil for 6 - 8 minutes. Pasta should be slightly firm when bitten (al dente). Drain and put back in the pot.

Drizzle linguine with two tablespoons of olive oil, add 2 tablespoons of pesto, lemon rind, and parsley. Toss to combine. Season with salt and pepper to taste and set aside.

In a large sauté pan set to medium heat, toss pine nuts until golden brown. Remove from heat. In the same pan, heat 2 tablespoons of  extra virgin olive oil on medium - high heat. Add garlic, broccoli florets, the remaining pesto, and sauté for 5 minutes (stirring occasionally). Add cherry tomatoes and wait for 1 minute. Remove from heat and add to the linguine.

Toss all ingredients together and transfer to a warm serving platter. Drizzle with the remaining  extra virgin olive oil. Garnish with shavings of parmesan cheese and toasted pine nuts.

Serves 6 - 8


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