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Broccoli with Bow Ties and Peas

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.