Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese-like coating for the noodles.
- 1/2 cup plus 3 Tbs. pine nuts
- 1/4 cup olive oil, divided
- 1 Tbs. lemon juice
- 8 cloves garlic, minced (3 Tbs.)
- 2 medium leeks, sliced (2 cups)
- 1 lb. broccoli raab, chopped
- 2 cups frozen peas, thawed
- 6 cups baby spinach
- 8 oz. farfalle pasta
1 | Toast pine nuts in skillet over low heat 5 minutes, or until golden, stirring frequently. Remove pan from heat. Blend 1/2 cup toasted pine nuts in food processor with 2 Tbs. oil, lemon juice, and 1 Tbs. water until smooth. Set aside remaining 3 Tbs. toasted pine nuts.
2 | Heat remaining 2 Tbs. oil in large skillet over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden. Stir in leeks, and season with salt, if desired. Sauté 5 minutes. Add broccoli raab, and cook 10 minutes, stirring occasionally. Add peas, and cook 2 minutes more. Stir in spinach, and remove from heat.
3 | Meanwhile, cook pasta according to package directions. Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot; stir in sauce and reserved pasta cooking water. Fold in broccoli raab mixture. Serve topped with whole toasted pine nuts.
- Calories: 395
- Carbohydrate Content: 48 g
- Fat Content: 20 g
- Fiber Content: 6 g
- Protein Content: 14 g
- Saturated Fat Content: 2 g
- Sodium Content: 70 mg
- Sugar Content: 6 g