Lemony Bow Tie Pasta with Vegetables
Bow tie pasta is perfect for this vegetarian dish as its shape stands up well to the pieces of broccoli. Toasted macadamia nuts add a delicious crunch to the meal.
Ingredients
- 350 g Diamond bow tie pasta
- 2 tsp olive oil
- 2 cloves garlic minced
- 3 cups small broccoli florets
- 1 tin cannellini beans 400g drained and rinsed
- zest and juice of 1 lemon
- 3 tsp Mainland feta cheese crumbled
- 80 g FreshLife macadamia nuts
- ¼ tsp fresh black pepper or more to taste
- Freshly grated Mainland Parmesan cheese
Instructions
- Bring a large pot of salted water to the boil. When the water boils, add the pasta, and cook according to the packet instructions.
- While the pasta is cooking, heat a large nonstick fry pan and gently toast the macadamia nuts until golden and fragrant. Remove and set aside.
- Heat the olive oil gently in the same pan and cook the garlic for 1-2 minutes.
- Increase the heat to medium, add the broccoli and cook for about 5 minutes. If the pan seems too dry, add a couple of spoonfuls of the pasta water.
- Stir in the cannellini beans, lemon zest and juice, ¼ cup pasta water, feta cheese, and toasted macadamia nuts. Stir gently, to bring everything together, add the cooked and drained pasta and cook for 1-2 minutes, to heat through. Add more pasta water little by little if the sauce is too dry. Season to taste with black pepper.
- Top each serving with some freshly grated Parmesan cheese.
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