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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Enjoy. Ingredients:
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) |
Directions:
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.
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