Ingredients
16 oz. Farfalle (butterfly noodles/bowties) or other "interesting-shaped" pasta
1 head fresh brocolli seperated into flowerets
1 teaspoon fresh lemon juice
2 tablespoons olive oil
5 shallots minced
3 cloves garlic minced
1/2 cup vermouth or dry white wine
1/4 teaspoon red pepper flakes (or to taste)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sliced pimientos
Cook the pasta in a large pot, according to package directions, until al dente.
While pasta is cooking, steam the broccoli until tender-crisp (4 minutes). Drain, toss with lemon juice, and set aside.
Place the oil, garlic, and shallots in a large skillet. Saute until soft (about 5 minutes). Add vermouth/wine, red pepper, salt, and pepper. Cover and simmer 3 minutes. Stir the broccoli and the pimientos into the sauce and keep warm.
When pasta is finished, drain and toss gently with sauce. Serves 4.
From The Garden of Earthly Delights Cookbook (page 276) by Shea MacKenzie
