Monday, October 24, 2011

Good nuts, bad nuts

I guess if your wardrobe was influenced by his flamboyant fashion sense, you might consider him a good nut. However, you are probably in the minority. Most people are grateful that the death of Muammar Gaddafi rid the world of one more very bad nut.

You might categorize grown women throwing bleach on one another while shopping at their local Wal-mart as a bad nut, but if you enjoy a front row seat to a three ring circus along with the price of milk, you might need to rethink your judgment in more ways than one.

If you based their appeal solely on price, you would consider them a bad nut. But, when you consider the long list of health benefits associated with pine nuts, they definitely are a good nut. Along with being high in protein and good fats, pine nuts are also filled with amino acids and are a good source of magnesium, copper, zinc, potassium, and vitamins B1, 2 & 3, and E. All of that from a little nut found inside a pine cone. You might be tempted to skip this ingredient when making this yummy pasta dish, but be a good nut and leave it in.

Broccoli and Bow Tie Pasta

                8 cups broccoli florets
                1/2 lb bow tie pasta
                2 tablespoons butter
                2 tablespoons olive oil
                1 teaspoon minced garlic
                zest of 1 lemon
                2 teaspoons salt
                1/2 teaspoon black pepper
                1 tablespoon fresh lemon juice
                1/4 cup pine nuts, toasted
                parmesan cheese

Bring a large pot of salted water to a boil, add broccoli and cook just 3 minutes. Remover with slotted spoon in order to cook pasta in same water. Add pasta and cook 10 to 12 minutes. Drain well. Combine broccoli and pasta in a large bowl.

Heat butter and oil in a skillet over medium heat. Add garlic and lemon zest and saute for 1 minute. Remove skillet from burner and add salt, pepper, and lemon juice. Stir to combine then pour over broccoli and pasta. Toss together. Sprinkle with pine nuts and parmesan cheese.

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