Broccoli and Bow Ties
This simple yet elegant dish features al dente bow-tie pasta and bright blanched broccoli, tossed in a fragrant sauce of sautéed garlic, lemon zest, and fresh lemon juice with butter and olive oil. Toasted pine nuts add a delightful crunch, while optional Parmesan cheese enhances the savory profile, creating a quick and satisfying meal.
Equipment
- 1 Large Stockpot For cooking pasta and blanching broccoli
- 1 Slotted Spoon or Sieve For removing broccoli from boiling water
- 1 Small Sauté Pan For preparing the sauce and toasting nuts
- 1 Large Mixing Bowl For combining pasta, broccoli, and sauce
Ingredients
Main
- Kosher salt
- 8 cups broccoli florets 4 heads
- 1/2 pound farfalle bow tie pasta
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 teaspoon minced garlic
- 1 lemon zested
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup toasted pignoli pine nuts
- Freshly grated Parmesan optional
Instructions
- 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 the 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 medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
- To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
Notes
1. Blanching the broccoli for only 3 minutes is key to retaining its vibrant color and slight crispness. Overcooking will result in a dull, mushy texture. 2. When toasting pignolis, watch them closely as they can burn quickly. A dry sauté pan over medium-low heat allows for even browning. 3. The combination of butter and olive oil provides a rich flavor base while preventing the butter from burning at higher temperatures. 4. Freshly grated garlic and lemon zest/juice are paramount; pre-minced garlic or bottled lemon juice will not yield the same bright, aromatic results. Season generously to taste before serving.