Broccoli with Bow Ties and Peas
- prep time10 min
- total time 35 min
- serves 6 - 8
2012, Ina Garten, All Rights Reserved.
8 cups broccoli florets
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.