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BROCCOLI - Broccoli with Bow Ties and Peas
Nb persons: 8
Yield:
Preparation time:
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| Broccoli with Bow Ties and Peas 2012, Ina Garten, All Rights Reserved Ingredients | |
| 8 cups | broccoli florets,, (4 heads) |
| Kosher salt | |
| 1/2 pound | farfalle,, (bow tie) pasta |
| 1 1/2 cups | frozen peas, thawed |
| 4 tablespoons | unsalted butter |
| 2 tablespoons | good olive oil |
| 1 tablespoon | minced garlic |
| 2 | lemons, zested using a strip zester |
| 1/2 teaspoon | freshly ground black pepper |
| Juice of 2 | lemons |
| 1 cup | freshly grated Parmesan cheese |
| 1/4 cup | toasted pignoli,, (pine nuts) |
Directions
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 with the peas.
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.
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