Broccoli and Bow Ties

Recipe by Iva Garten from Barefoot Contessa, Family Style

(serves 6-8) time: 20 minutes
kosher salt
8 cups broccoli florets
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 Tablespoons good olive oil
1 teaspoon minced garlic
zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 Tablespoon juice for a lemon
1/4 cup toasted pine nuts
fresh grated Parmesan cheese for garnish (optional)

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 package directions (10-12 minutes). Drain well and add to broccoli. Meanwhile, in a small sauté 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 tablespoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well, season with salt and pepper and sprinkle with pine nuts and cheese to serve.