Mix a saucy brisket with bowtie pasta, asparagus and grape tomatoes. This Pulled Brisket & Bowtie Pasta recipe is a dish really fantastic for reinventing leftovers. After slow cooking, this meat is so soft and flavorful. The little ones just love it!
Tip: You can sauté less or more of each vegetable, depending on your family’s preferences.
Editor’s Note: Cooking time for this recipe does not include Pulled Brisket. Prepare to cook the meat at least 6 hours in advance in the crockpot.
Pulled Brisket & Bowtie Pasta
Servings
6 Servings
Ingredients
- Pulled brisket cooked
- 1 package bowtie pasta
- 2-3 tablespoons olive oil for sauteing
- 2 cloves garlic minced
- 1 box 10 oz. grape tomatoes, cut in half lengthwise
- Tips of one bunch of asparagus about the top three inches
- Salt to taste
Instructions
- Pulled Brisket:
- Prepare basic Pulled Brisket.
- Cook bowtie pasta in salted water as per package directions, and drain when done.
- Grape Tomatoes and Asparagus:
- In a skillet heat olive oil and add: garlic, grape tomatoes, and asparagus
- Sauté a few minutes until vegetables begin to soften.
- Set aside to serve with Pulled Brisket.
- Recipe originally published in Joy of Kosher with Jamie Geller Magazine Winter 2014 Subscribe Now
Thanks for pointing that out, the recipe is best with the added asparagus, but it is also optional, so feel free to use what you have available.
There is definitely no asparagus in the picture that accompanies this recipe and the grape tomatoes are tossed with the pasta. There is definitely a disconnect between the picture and the recipe/instructions!