Broccoli with Bow Ties and Peas

By Foodiewife

2012, Ina Garten, All Rights Reserved

Ingredients

• 8 cups broccoli florets (4 heads)
• Kosher salt
• 1/2 pound farfalle (bow tie) pasta
• 1 1/2 cups frozen peas, thawed
• 4 tablespoons unsalted butter
• 2 tablespoons good olive oil
• 1 tablespoon minced garlic
• 2 lemons, zested using a strip zester
• 1/2 teaspoon freshly ground black pepper
• Juice of 2 lemons
• 1 cup freshly grated Parmesan cheese
• 1/4 cup toasted pignoli (pine) nuts

Preparation

Step 1

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.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.

In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.