Broccoli with Bow Ties and Peas

  • prep time10 min
  • total time 35 min
  • serves 6 - 8

2012, Ina Garten, All Rights Reserved.

280 Ratings
Directions for: Broccoli with Bow Ties and Peas


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


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.

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.

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.

See more: Pasta, Dinner, Lunch, Main, Vegetables

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