• 12 oz broccoli
• 1/4 cup(s) pine nuts
• 1/2 lb farfalle bow ties
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 3 clove(s) garlic, minced
• 1 lemon(s)
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1/4 cup(s) parmesan cheese, shaved
|  | 1. Boil and salt water. Add broccoli and cook for 3 minutes. Remove broccoli with slotted spoon. Set aside.
2. Cook bow tie pasta in same water according to package directions (about 11 minutes). Drain well and add to broccoli.
3. While pasta is cooking, toast pine nuts in a dry saute pan for about 5 minutes over medium heat, tossing often, until lightly brown. Remove from pan.
4. Add butter and olive oil to pan. Add garlic and lemon zest and cook for 1 - 2 minutes. Remove from heat and add 1 tsp kosher salt, 1/2 tsp pepper, and the juice from 1 lemon.
5. Pour garlic and lemon sauce over pasta and broccoli. Toss well. Season to taste. Sprinkle with pine nuts and parmesan. |
