Broccoli and Bow Ties
4 cups broccoli florets
1 pound farfalle (bow tie) pasta
2 tablespoons butter
2 tablespoons olive oil
1 clove garlic, chopped
1 lemon, zested
1 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/2 cup toasted pignoli (pine) nuts
Freshly grated Parmesan
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pine nuts and cheese, and serve.
To toast pine nuts, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.