Name: Broccoli with Bow Ties and Peas
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
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

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 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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Broccoli with Bow Ties and Peas

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