Broccoli & Bow Ties

Adapted from Barefoot Contessa
Serves 6-8

2 heads broccoli, cut into florets
1/2 pound farfalle (bow toe) pasta
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
zest of one lemon
freshly ground pepper
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice
1/2 cup freshly grated Parmesan
1/4 cup toasted pignoli nuts (optional)

Bring a large pot of salted water to a boil & cook the broccoli for 3 minutes.  Remove the broccoli with a slotted spoon.  Place in a large mixing bowl & set aside.
In the same water, cook the pasta according to package instructions.  Drain & add to the broccoli.
Meanwhile, heat the butter & olive oil in a skillet, until the butter is melted.  Add the garlic & lemon zest & cook over low heat for 1 minute.  Remove the pan from the heat & add in the lemon juice, kosher salt & freshly ground pepper {to taste}.  Pour the sauce over the pasta & broccoli & toss well.
Add in the Parmesan & pignoli nuts. Season to taste with extra kosher salt & pepper, if needed.  Serve warm.
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