Photo: Marshall Troy
Serves 4
Ingredients
2 cups broccoli, cut into 1" pieces
3 Tbsp. olive oil, divided
10 ounces white mushrooms, sliced
1 large leek (white and tender green parts only), thinly sliced
1 garlic clove, minced
¼ tsp. crushed red pepper flakes
8 ounces farfalle
6 black olives, pitted and sliced
1 Tbsp. unsalted butter
½ tsp. salt, plus more to taste
½ tsp. ground black pepper
5 ounces Brie cubes
2 Tbsp. grated Parmesan
Directions
Active time: 30 minutes
Total time: 45 minutes
Preheat oven to 450°. Bring a large pot of salted water to a boil. Add broccoli and cook 30 seconds. Using a slotted spoon, transfer to a bowl. Cover pot and turn off heat.
In a large ovenproof skillet, heat 2 Tbsp. olive oil. Add mushrooms; cover and cook over medium heat, stirring a few times, until browned, 8 minutes. Add 1 Tbsp. olive oil, leek, garlic, red pepper flakes and a pinch of salt. Cover and cook 5 minutes over low heat, stirring a few times.
Meanwhile, bring water back to a boil. Add 8 ounces farfalle and cook until almost al dente, 8 minutes. When leeks are tender, add reserved broccoli and olives; cover skillet and turn off heat. Drain pasta, reserving ¾ cup cooking water; stir pasta and reserved water into skillet with butter and ½ each salt and pepper. Poke in Brie cubes and sprinkle with Parmesan. Bake until Brie is melted, 15 minutes.
Ingredients
Directions
Active time: 30 minutes
Total time: 45 minutes
Preheat oven to 450°. Bring a large pot of salted water to a boil. Add broccoli and cook 30 seconds. Using a slotted spoon, transfer to a bowl. Cover pot and turn off heat.
In a large ovenproof skillet, heat 2 Tbsp. olive oil. Add mushrooms; cover and cook over medium heat, stirring a few times, until browned, 8 minutes. Add 1 Tbsp. olive oil, leek, garlic, red pepper flakes and a pinch of salt. Cover and cook 5 minutes over low heat, stirring a few times.
Meanwhile, bring water back to a boil. Add 8 ounces farfalle and cook until almost al dente, 8 minutes. When leeks are tender, add reserved broccoli and olives; cover skillet and turn off heat. Drain pasta, reserving ¾ cup cooking water; stir pasta and reserved water into skillet with butter and ½ each salt and pepper. Poke in Brie cubes and sprinkle with Parmesan. Bake until Brie is melted, 15 minutes.
From the March 2016 issue of O, The Oprah Magazine
