Broccoli & Bow Ties

• 8 cups broccoli florets (from 4 heads)
• 1/2 lb farfalle pasta (bow tie)
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 teaspoon minced fresh garlic
• 1 lemon, zest of
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon fresh lemon juice
• 1/4 cup pine nuts, toasted
• freshly grated parmesan cheese (optional)

1. Bring a large pot of salted water up to the boil, add broccoli florets, and cook for just 3 minutes; you need the water to cook the pasta, so do not drain; instead, remove broccoli with a large slotted spoon and place into a large serving bowl.
2. Making sure the water is still boiling, add pasta; cook according to pkg directions (about 10 to 12 minutes), then drain well and add cooked pasta to the broccoli.
3. While pasta is cooking, toast the pine nuts: place a small skillet over medium-low heat and add nuts to skillet; stir often--it will take about 5 minutes for them to toast; watch carefully so they do not burn; set aside.
4. Now heat the butter and oil in a small skillet over medium-low heat; add both minced garlic and lemon zest and saute for one minute.
5. Remove skillet from burner and add the salt and pepper, and the lemon juice; stir to combine then pour over the broccoli and pasta in the large bowl; toss.
6. Taste pasta and broccoli mixture and add more salt or pepper if necessary.
7. Sprinkle toasted pine nuts and parmesan over dish, and serve.

broccoli florets, farfalle pasta, unsalted butter, extra virgin olive oil, fresh garlic, lemon, kosher salt, fresh ground black pepper, lemon juice, pine nuts, parmesan cheese

Taken from www.food.com/recipe/broccoli-bow-ties-113573 (may not work)