Broccoli and Bow Ties

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 8 cups broccoli florets (4 heads)
• 0.5 pound farfalle pasta (bow tie)
• 1 teaspoon garlic minced
• 8 servings kosher salt 
• 1 tablespoon juice of lemon freshly squeezed
• 1  lemon zest 
• 2 tablespoons olive oil good
• 8 servings parmesan freshly grated
• 0.3 cup pignoli nuts toasted (pine)
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• pot
• sieve
• slotted spoon

Directions

1. Watch how to make this recipe.
2. Cook the broccoli for 3 minutes in a large pot of boiling salted water.
3. Remove the broccoli from the water with a slotted spoon or sieve.
4. Place in a large bowl and set aside.
5. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes.
6. Drain well and add to the broccoli.
7. 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.
8. 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.