Bow Ties 'n' Broccoli

• 1 lb bow tie pasta
• 1 12 large head of broccoli, stems and florets separate and cut into small pieces
• 13 cup extra virgin olive oil
• 1 tablespoon minced garlic
• 12 teaspoon crushed red pepper flakes
• 14 cup chopped fresh parsley
• 1 tablespoon chopped of fresh mint
• 1 cup pitted cured black olives
• 1 cup freshly grated parmesan cheese
• salt and pepper

1. Bring a large pot of salted water to a boil.
2. When the water begins to boil, add the pasta and cook, stirring occasionally for 5 minute Add the broccoli stems and continue cooking for 2 minute Add the florets and cook until the pasta and broccoli are tender, about 5 min longer.
3. Reserve 1/2 cup of the cooking water and drain the pasta and broccoli.
4. Return the pasta and broccoli to the pot.
5. While the pasta is cooking, heat the olive oil in the medium skillet over medium low heat.
6. Add the garlic and red pepper and saute until the garlic is fragrant and pale gold, about 3 minute Stir in the parsley and mint.
7. Remove from heat.
8. Pour the oil mixture into the pasta and broccoli and toss to mix.
9. Add the olives and parmesan and season with salt and pepper.
10. Add as much of the reserved cooking water as needed if the pasta seems dry.
11. Transfer to a warm serving bowl and serve immediately, passing additional cheese at the table.

pasta, head of broccoli, extra virgin olive oil, garlic, red pepper, parsley, mint, black olives, freshly grated parmesan cheese, salt

Taken from www.food.com/recipe/bow-ties-n-broccoli-360963 (may not work)