Pasta with Broccoli, roasted galic, and pine nuts

I love thrift stores. Its not even the clothes and such that I like when I go to thrifting with my friend, its the books I get lost in.  Books and Pyrex.  Yes, its true, I collect milk glass pyrex. Back to the books, I can’t even name how many book series I’ve completed in my library through thrift stores and the cook books they have are unreal. Vintage old cookbooks, new cook books, cook books you never even thought existed. Lucky me, I found two cookbooks that peaked my interest greatly. One was a french country fare cookbook, very french traditional country meals. It had lots of sauces, stews, pot pies and thick pastry recipes, it even had recipes for rabbit and squab! So I had to pick it up, especially since it was $0.99. How can you say no? Aside from that, I picked up “The White Queen” by Phillipa gregory, which is a book I lost when moving, and I picked up a quick from scratch pasta cookbook.

What caught me about the pasta cook book, is that it has all these pasta night recipes, yet almost everything in here I already have stashed in my pantry regularly. So, This recipe is coming straight from the cookbook callled “Food and Wine Magazines Quick Pasta from Scratch” (tho, none of the pasta in the book is made from scratch.. go figure.)

Pasta Shells with Broccoli, Roasted Garlic and Pine Nuts

  • 1 head garlic, seperated in to cloves and roasted
  • 1/3 cup olive oil
  • 1/4 cup pine nuts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 lbs broccoli florets
  • eyeball up your Rotini
  • 1/4 cup parmasan, plus more for serving

*The recipe itself calls for Orecchiette pasta, which is prett much large shells.  I did not have this, and it is a blizzard outside so rotini it is.

Garlic in oil, roast at 325 for 30 mins, throw in the pine nuts at the 15 min mark so they toast for 15 minutes

mmmm. they'll look like this when they're done. Be careful not to overtoast the nuts, nuts taste baaaaaad burnt

Our delicious ingredients. mmm! Broccoli. At this point you want to squeeze the pulpy part of the garlic out of the skin in to the oil. Remember to make sure the garlic is cool enough to handle when you do this. Burnt fingers in oil -> no good.

boil the broccoli til just finished, and cook your pasta. I used rotini because it was all i had

boil the broccoli til just finished, and cook your pasta. I used rotini because it was all i had

Drain pasta, reserve 1/2 cup of pasta water. Combine everything, plus 1/4 cup pasta water and the parmasan. If the pasta looks dry, add the remaining 1/4 cup pasta water

Now mange mange mange!


So… What did I think of this recipe.  Well the pine nuts were the star.  The garlic didn’t lend enough of its flavour to this meal in my opinion, though you’d get a few bursts of that delicious roast garlic here and there.   I left out the seasoning of the garlic oil because I’m not a fan of a lot of salt in my meals but in hindsight I may keep it next time.  Other than that, it was good tasting. Fresh, and nutty.  I liked it!