Ok, so by now you know how much I love pasta. I could go the rest of my life without eating meat again, as long as I have pasta. And this recipe is one my favorites. I saw it on the Food Network ages ago and my husband was the first one to make it, and I fell in love. It’s good hot or cold, but I think I prefer it warm. I’ve adjusted the recipe depending on what we have and I’ve never been disappointed! It’s pretty enough to entertain with but easy and quick enough to whip up on a weeknight. Plus, my girls both love it, so that’s a huge bonus around here.
The original recipe calls for Farfalle (bowtie) pasta and that’s how I usually make it, but like I said, you can substitute ingredients easily once you get the basic recipe down. It starts with a garlic and red pepper infused olive oil which creates a light sauce, when combined with a little pasta water and blanched broccoli turns into a delicious pesto-type concoction. Whatever you call it, it’s magical.
The whole dish is done in not much more time than it takes to cook the pasta, and it’s made with ingredients that I pretty much always have on hand. While fresh broccoli is better, I would assume you could easily use frozen in its place. Don’t like red pepper? Omit it. Don’t like garlic? Don’t put it in. Use the spices you like and customize it to be your own. But at least try it this way first. It’s a winner. Charlie Sheen would love it.