Lemon Broccoli and Bow Tie

Lemon Broccoli and Bow Tie
  1. 8 cups broccoli florets (4 heads)
  2. ½ lb farfalle (bow tie) pasta
  3. 2 Tablespoons butter
  4. 2 Tablespoons extra virgin olive oil
  5. 1 clove minced garlic
  6. 1 lemon, zested
  7. ½ teaspoon fresh ground black pepper
  8. Kosher salt
  9. ½ lemon freshly squeezed
  10. ¼ cup toasted pine nuts
  11. Fresh grated Parmigiano-Reggiano
  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. Place in a large mixing bowl and set aside. In the same water, cook the farfalle according to the package directions. Drain and add to the broccoli. In a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium heat for 1 minute.
  2. Off heat, add salt and pepper to taste and lemon juice and pour over the broccoli and pasta.
  3. Sprinkle with pine nuts and cheese. Toss well.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.