Ingredients

The following ingredients have 4 Servings
  • Kosher salt 8 cups broccoli florets (4 heads) 1/2 pound farfalle (bow tie) pasta 3 tablespoons unsalted butter 3 tablespoons good olive oil 1 teaspoon minced garlic Zest of 1 lemon 1/2 teaspoon freshly ground black pepper 1 tablespoon freshly squeezed lemon juice 1/4 cup toasted pignoli (pine) nuts Freshly grated Parmesan cheese, optional

Instruction

  • <p>Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.</p> <p>In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.</p> <p>Meanwhile, in a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve. </p>