Time
prep 0:10
total 0:25
Ingredients
| Kosher salt | | 8 cups | broccoli florets (4 heads) | | 1/2 lb. | farfalle (bow tie) pasta | | 2 tbsp. | butter | | 2 tbsp. | olive oil | | 1 tsp. | minced garlic | | 1 | lemon, zest of | | 1/2 tsp. | fresh ground black pepper | | 1 tbsp. | fresh lemon juice | | 1/4 cup | toasted pine nuts | | 1 to 2 tsp. | kosher salt | | Freshly grated parmesan cheese (optional) |
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Instructions
Cook the broccoli florets for 3-4 minutes in a large pot of boiling salted water. Remove from the water with a slotted spoon (don't empty the water out of the pan), drain, then pour into a large bowl and set aside. In the same water, cook the pasta according to package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over med-low heat for 1 minute. Remove from heat, add 1-2 tsp kosher salt*, the pepper and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pine nuts and cheese, and serve.
Author's Comments
From the Barefoot Contessa, again. Her recipes are fabulous, and this one is no exception. Definitely not your average broccoli & bow ties. We had it with her parmesan crusted chicken, which I also posted on the site, but without the greens.
This can be made ahead and reheated in the microwave.
* I used the 2 tsp salt she calls for, and tasted immediately. It was on the salty side. But after it sat for a few minutes, the pasta absorbed the flavors, and it was absolutely perfect as-is. But you can start with less and add more if you like.
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