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    Broccoli and Bow Ties : Food Network

    Toss steamed broccoli and tender bow ties in a buttery sauce made with lemon juice, lemon zest and garlic. Stir in toasted pine nuts and sprinkle with freshly grated Parmesan for nutty flavor and crunch.
    • Kristi Prose

      Broccoli and Bow Ties Recipe : Ina Garten : Food Network Add marinated lemon chicken

    • Nathalie Lachance

      Broccoli and Bow Ties | from Spring Produce: Best Broccoli Recipes | by Ina Garten | on Food Network

    • Ronica Daize

      Broccoli and Bow Ties Recipe : Ina Garten : Food Network Total Time: 23 min Prep: 15 min Cook: 8 min Yield: 6 to 8 servings Level: Easy Ingredients 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 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. 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.

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