Try this simple Pasta dish for a delicious vegetarian dinner – with broccoli, feta, white beans and pine nuts
230gr bow tie pasta (farfalle), or other shape
2 tsp olive oil
1 small onion, diced
1 clove garlic, minced
1/2 tsp dried oregano
3 cups small broccoli florets
1-1/2 cups canned cannellini or small white beans, drained and rinsed
6 black olives, sliced
Zest and juice of 1/2 lemon
1/2 cup white wine
2 Tbsp crumbled feta cheese
2 Tbsp grated Parmigiano-Reggiano cheese
2 tsp pine nuts
1/4 tsp fresh black pepper, or more to taste
Bring 4 litres of water to a boil in a stock pot. When the water boils, add the pasta, and cook until al dente, 10-11 minutes. Drain, reserving 1/2 cup of the pasta cooking water. Do not rinse. Set aside.
In a large nonstick frying pan, heat the olive oil over low heat. Add the onion, and cook, stirring occasionally, for 3-4 minutes, until the onion softens and begins to turn golden. Stir in the garlic and oregano, and continue cooking for 1 minute.
Increase the heat to medium, and add the broccoli. Cook, stirring, for 2 minutes; the broccoli should be bright green, and not yet starting to brown. If the pan seems too dry, add 1 or 2 tablespoons of the pasta cooking water.
Stir in the beans, olives, lemon zest and juice, wine, cheeses and pine nuts. With a heat-proof rubber spatula or wooden spoon, stir gently, to bring everything together, and let the mixture cook for 1 minute to bring the liquid in the pan to a boil. Add the cooked pasta, and, stirring frequently, cook for 1-2 minutes, until the parmesan cheese melts and the pasta is heated through. Taste, and season with black pepper.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.