Curtis Stone's brown butter broccoli, pine nut and basil pasta

Coles

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Healthy options: Vegetarian

Serves: 4

Type: Budget; Easy; Pasta

Tools

Kitchen friendly view

Brown butter broccoli, pine nut and basil pasta

Ingredients

400g Coles Brand Pasta Bows
3 tbsp Unsalted Butter
3 cups Broccoli Florets
Main stem from the broccoli, peeled and sliced into 3mm disks
2 tbsp Lemon Juice
1/4 cup Basil Leaves roughly chopped,
2 tbsp Pine Nuts, toasted
30g Coles Brand shredded Parmesan Cheese, grated
Extra Virgin Olive Oil, for drizzling

Preparation method

Bring a large pot of salted water to the boil.

Add the pasta and cook according to the packet directions until al dente.

While the pasta is cooking, place a large frying pan over medium-high heat and add the butter.

Once the butter has browned, add the lemon juice and the broccoli and cook, tossing frequently until tender, for about 4 minutes.

Drain the pasta from the pot and pour directly into the frying pan.

Add the pine nuts and basil and toss a few more times. Season to taste with salt and pepper.

Divide the pasta between 4 serving bowls, garnish with the grated parmesan and a drizzle of extra virgin olive oil and serve.

Also in this section

Curtis Stone's beef osso bucco and chunky vegetable soup

Curtis Stone's coconut prawn noodle soup

Curtis Stone's curried butternut pumpkin lentils with yoghurt

Curtis Stone's roasted cauliflower and broccoli pasta bake

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