Prep Time
10 min
Cook Time
25 min
Yields
6 - 8 servings
An easy pasta dinner studded with broccoli and peas.
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ingredients
8
cups broccoli florets
Kosher salt
½
lb(s) farfalle (bow tie) pasta
1 ½
cups frozen peas, thawed
4
tbsp unsalted butter
2
tbsp good olive oil
1
tbsp minced garlic
2
lemons, zested using strip zester
½
tsp freshly ground black pepper
Juice of 2 lemons
1
cup freshly grated Parmesan cheese
¼
cup toasted pignoli (pine) nuts
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directions
Step 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.
Step 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.
Step 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.