Broccoli and Bow Ties

I love this dish. So yum! I like to make a batch of it for dinner and then there is enough for lunch the next day. It's good cold or hot.

Broccoli and Bow Ties
Barefoot Contessa

Kosher salt
8 cups Broccoli Florets (4 heads)
1/2 pound farfalle (bow tie pasta)
2 tbls unsalted butter
2 tbls olive oil
1 tsp minced garlic
zest of 1 lemon
1/2 tsp. freshly ground pepper
1 tbls freshly squeezed lemon juice
1/2 c toasted pignoli (pine) nuts
Freshly grated Parmesan cheese, optional

Cook broccoli for 3 minutes in a larg pot of boiling salted water. Remove 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 accourding 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 med-low heat for 1 minute. Off the heat, add 2 tsp, salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pine nuts and cheese, and serve.