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Pulled Brisket & Bowtie Pasta

Pulled Brisket Bowtie Pasta

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.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


Pulled Brisket:

1. Prepare basic Pulled Brisket

2. Cook bowtie pasta in salted water as per package directions, and drain when done.

Grape Tomatoes and Asparagus:

1. In a skillet heat olive oil and add: garlic, grape tomatoes, and asparagus

2. Sauté a few minutes until vegetables begin to soften. 

3. Set aside to serve with Pulled Brisket.

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Winter 2014 Subscribe Now

Magazine Winter 2014
Publish date: