Broccoli and Bowties

• Kosher salt
• 8 cups broccoli florets (4 heads)
• 1/2 lb. farfalle (bow tie) pasta
• 2 tbsp. butter
• 2 tbsp. olive oil
• 1 tsp. minced garlic
• 1 lemon, zest of
• 1/2 tsp. fresh ground black pepper
• 1 tbsp. fresh lemon juice
• 1/4 cup toasted pine nuts
• 1 to 2 tsp. kosher salt
• Freshly grated parmesan cheese (optional)

1. Cook the broccoli florets for 3-4 minutes in a large pot of boiling salted water.
2. Remove from the water with a slotted spoon (don't empty the water out of the pan), drain, then pour into a large bowl and set aside.
3. In the same water, cook the pasta according to package directions, about 12 minutes.
4. Drain well and add to the broccoli.
5. Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over med-low heat for 1 minute.
6. Remove from heat, add 1-2 tsp kosher salt*, the pepper and lemon juice and pour this over the broccoli and pasta.
7. Toss well.
8. Season to taste, sprinkle with pine nuts and cheese, and serve.

kosher salt, broccoli florets, farfalle, butter, olive oil, garlic, lemon, fresh ground black pepper, lemon juice, nuts, kosher salt, parmesan cheese

Taken from www.foodgeeks.com/recipes/19221 (may not work)