Farfalle with Veal and Pine Nuts

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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4

To toast pine nuts quickly, warm a cast-iron or other heavy-bottomed fry pan over medium-high heat until hot. Add the pine nuts, turn off the heat and cook, stirring occasionally, until golden and fragrant, about 10 minutes.


  • 1/4 cup all-purpose flour
  • 1 tsp. plus 2 Tbs. salt, plus more, to taste
  • 1/2 tsp. freshly ground pepper, plus more, to taste
  • 1 lb. veal scallopine, cut into small pieces
  • 1/2 cup unsalted butter
  • 2 Tbs. olive oil
  • 3/4 cup dry white wine
  • 1 lemon, zested
  • 1 tsp. minced fresh rosemary
  • 1 1/2 cups chicken broth
  • 3 Tbs. pine nuts, toasted (see note above)
  • 1 lb. farfalle or other medium-size pasta


Brown the veal
Place the flour, the 1 tsp. salt and the 1/2 tsp. pepper in a resealable plastic bag. Add the veal and shake to coat evenly.

In a large fry pan over medium-high heat, melt the butter with the oil. Remove the veal from the bag, shaking off excess flour. Add the veal to the pan, in batches if necessary to avoid crowding, and sauté until browned, about 6 minutes total. Remove the veal and set aside.

Make the sauce
Place the same pan over medium-low heat. Add the wine, lemon zest and rosemary and stir, scraping up the brown bits from the bottom of the pan. Cook until most of the alcohol has evaporated, about 1 minute. Add the broth and bring to a simmer. Reduce the heat to medium-low and cook until the flavors are blended, about 10 minutes.

Return the veal and any accumulated juices to the pan, add the pine nuts and cook until warmed through. Season with salt and pepper.

Cook the pasta
Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving 1/2 cup of the cooking water.

Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the reserved cooking water as needed to loosen the sauce and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006).

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