Broccoli with Bow Ties and Peas
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 337
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 34
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 15
- Cholesterol
- 28
- Sodium
- 467
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.