Lemon Broccoli and Bow Tie
2013-07-12 08:23:13
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Ingredients
- 8 cups broccoli florets (4 heads)
- ½ lb farfalle (bow tie) pasta
- 2 Tablespoons butter
- 2 Tablespoons extra virgin olive oil
- 1 clove minced garlic
- 1 lemon, zested
- ½ teaspoon fresh ground black pepper
- Kosher salt
- ½ lemon freshly squeezed
- ¼ cup toasted pine nuts
- Fresh grated Parmigiano-Reggiano
Instructions
- 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.
- Off heat, add salt and pepper to taste and lemon juice and pour over the broccoli and pasta.
- Sprinkle with pine nuts and cheese. Toss well.
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