Broccoli and Bow Ties

Total Time:
23 min
Prep:
15 min
Cook:
8 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 8 cups broccoli florets (4 heads)
  • 1/2 pound farfalle (bow tie) pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 1 teaspoon minced garlic
  • 1 lemon, zested
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup toasted pignoli (pine) nuts
  • Freshly grated Parmesan, optional
Directions
Watch how to make this recipe.
  • Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. 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 pignolis and cheese, if using, and serve.

  • To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.


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    This recipe is featured in:

    Spring Produce Guide