8 oz Farfalle
1/4 ts Turmeric
8 oz Small pasta shells
2 c Broccoli florets
1 Orange; juice &
- grated zest of
2 tb Fresh lemon juice
Salt
Cayenne
1/4 c Olive oil
1 sm Yellow bell pepper; seeded,
- cut into thin strips
1 sm Red onion; chopped
1 c Cherry or grape tomatoes;
- halved
1/4 c Raw sunflower seeds; hulled
Cook the farfalle in a pot of boiling salted water, stirring
occasionally, until al dente, 8 to 10 minutes. While the farfalle is
cooking, add the turmeric to the water to turn the pasta a bright
yellow color.
At the same time, cook the pasta shells in a separate pot of boiling
salted water, stirring occasionally, until al dente, about 8 minutes.
During the last 2 minutes of cooking time, add the broccoli. Drain
both pastas and broccoli and rinse under cold running water. Transfer
to a large serving bow and set aside.
In a small bowl, combine the orange juice and zest, lemon juice,
salt, and cayenne to taste. Whisk in the olive oil until blended,
then pour the dressing over the pasta and broccoli. Add the bell
pepper, onion, and tomatoes and toss to coat evenly with the
dressing. Sprinkle on the sunflower seeds right before serving.
