Ziti With Broccoli And Pine Nuts Recipes

CARAMELIZED BROCCOLI WITH SCALLIONS AND PINE NUTS

Steps:

• For the broccoli: Preheat oven to 375 F. Prepare the broccoli by cutting away and discarding the bottom of the stalk, then slicing lengthwise into "steak" pieces. Cut the pieces in half, then lengthwise again. Place in a large bowl and toss with salt, pepper, and grapeseed oil. Place on a rimmed baking sheet and roast in the oven, 15 minutes.
• For the vinaigrette: In a small skillet, heat 1/2 tsp grapeseed oil and toast the pine nuts until lightly brown and aromatic, about 4 minutes. Remove from heat and add the peppercorns. Toss and set aside. In a food processor, blend the remaining grapeseed oil, shallots, ginger, and orange zest. While the motor is running, add the vinegar in a steady stream to combine; then taste to adjust the seasonings with salt and pepper. Scrape mixture into a bowl, and stir in sesame seeds, pine nuts, peppercorns, and scallions. Vinaigrette will be chunky.
• Remove the caramelized broccoli from the oven to a mixing bowl and add the vinaigrette. Toss to coat and serve.

ROASTED BROCCOLI WITH LEMON GARLIC BUTTER AND TOASTED PINE NUTS

Steps:

• Preheat oven to 500 degrees.
• In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
• Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.

ZITI WITH BROCCOLI AND PINE NUTS

Steps:

• Heat oil on low in large skillet Add pine nuts and garlic and heat on low Add salt to water for pasta Add pasta to boiling water 3-5 minutes before pasta is done, add broccoli to boiling pasta Drain al dente pasta and broccoli reserving 1/4 cup pasta water Add reserved water, pasta, broccoli, olives, and peppers to skillet containing garlic, oil, and pine nuts. Mix cheese with pepper and add to pasta

SAGE-SCENTED ZITI WITH BROCCOLI, PINE NUTS, AND ORANGE ZEST

Steps:

• Lightly steam broccoli until just tender, about 3-5 minutes.
• Remove from heat and set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat.
• Add in pine nuts and cook until lightly toasted, about 1 minute.
• Remove from heat and transfer to a small bowl.
• Using the same skillet, heat the remaining oil over medium heat; add in garlic and cook until fragrant and slightly softened, about 30 seconds.
• Stir in sage, orange zest, and salt/pepper to taste; add in orange juice and keep warm over low heat.
• Cook the ziti in a large pot of salted boiling water, stirring occasionally, until al dente, about 8-10 minutes.
• When the pasta is cooked, drain it and place in a large serving bowl.
• Add the sauce, broccoli, pine nuts, and toss gently to combine; serve immediately.

SAUTéED BROCCOLI WITH GARLIC AND PINE NUTS

Steps:

• In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!
• Chop the garlic fine. Set aside.
• Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
• In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
• Drain thoroughly in a colander.
• In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
• Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!

ZITI WITH MUSSELS AND BROCCOLI

Steps:

• Place the mussels in a saucepan with the bay leaf and cloves. Cover tightly and cook over high heat, shaking the pan occasionally, about 3 minutes or until all the mussels are opened.
• Remove the mussels with a slotted spoon and set aside to cool. Reserve the broth from the mussels, and strain. When the mussels are cool enough to handle, remove the meat and discard the shells.
• Cut the broccoli into florets by removing the stems, then peel and cut the stems into bite-size pieces. Drop the broccoli into boiling salted water to cover and when the water returns to a boil, cook exactly 1 minute. Scoop out the broccoli and let the water return to a boil.
• Add the ziti to the boiling water, stir and cook about 9 minutes, or to the desired degree of doneness. Do not overcook. Drain.
• Meanwhile, heat the oil in a large skillet. Add the garlic and cook briefly, but do not brown. Add the tomatoes, tomato paste, the reserved mussel cooking liquid, oregano, jalapeno pepper, salt and pepper. Bring to a boil and simmer 5 minutes.
• Add the drained ziti and cook, stirring, for 2 minutes. Add the mussels, the broccoli and butter. Toss and serve.

BROCCOLI RABE WITH PINE NUTS AND RAISINS

Steps:

• In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve.