Broccoli and Bow Tie Pasta

By gizgaab

Recipe Courtesy of Ina Garten

Ingredients

• Broccoli and Bow Ties
• 8 cups broccoli florets(4 heads) I USED MUCH LESS(1 HEAD ?)
• ½ Pound farfalle ( use any pasta you have on hand)
• 2 tablespoons butter
• 2 tablespoons good olive oil
• 1 teaspoon minced garlic
• 1 lemon, zested (don't leave this out, it makes the recipe!!!)
• ½ teaspoon freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice
• ¼ cup toasted pignoli nuts (pine nuts)
• freshly grated parmesan cheese

Details

Servings 6

Preparation

Step 1

Cook the broccoli in vegetable steamer or salted water. Remove and place in large bowl and set aside.

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

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 cheese and serve.

To toast pignolis, place them in a dry sauté pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.