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Broccoli and Bow Ties

kept bytspengler
recipe by

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



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