Broccoli with Bow Ties and Peas

Ina Garten pecipe

8 cups broccoli florets (4 heads)

Kosher salt

1/2 pound bow tie pasta

1 1/2 cups frozen peas, thawed

4 Tbsp unsalted butter

2 tbsp olive oil

1 Tbsp minced garlic

2 lemons, zested

Juice of 2 lemons

1/2 tsp freshly ground black pepper

1 cup freshly grated Parmesan cheese

1/4 cup toasted pine nuts

Cook the broccoli for 3 minutes in a large pot pf boiling salted water. Remove the broccoli from the water with a slotted spoon and set aside.

In the same water, cook the bow-tie pasta according to the package directions. Drain well and add to the broccoli with the peas.

I a small pan, heat the butter and oil and cook the garlic and lemon zest for 1 minute. Add 1 1/2 tsps salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pine nuts and toss again.

Serves 6-8.