Broccoli with Bow Ties and Peas

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 8 cups broccoli florets (4 heads)
  • Kosher salt
  • 1/2 pound farfalle (bow tie) pasta
  • 1 1/2 cups frozen peas, thawed
  • 4 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 1 tablespoon minced garlic
  • 2 lemons, zested using a strip zester
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 2 lemons
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup toasted pignoli (pine) nuts
Directions

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 with the peas.

In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.


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    This recipe is featured in:

    Back-to-School Made Easy