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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is great to serve to impromptu guests-it's a real crowd pleaser! Ingredients:
1 pinch kosher salt |
8 cups broccoli florets |
1/2 lb farfalle pasta, about 4 cups dry |
2 tablespoons butter |
2 tablespoons extra virgin olive oil |
1 teaspoon minced garlic |
1 lemon, zest of |
1 tablespoon fresh lemon juice |
1/4 cup toasted pine nuts |
freshly grated parmesan cheese (optional) |
Directions:
1. Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.
2. In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.
3. Meanwhile in a small sauté pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 teaspoons kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste.
4. Sprinkle with pine nuts and parmesan cheese, if desired, and serve.
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