LeeAnn's Broccoli and Bow Ties (but with Fusilli)

This is one of my favorite recipes of all time, served with LeeAnn's Parmesan Crusted Chicken....The recipe is originally from the Barefoot Contessa. Her recipes are fabulous, and this one is no exception. Definitely not your average broccoli & bow ties.  I make this slightly differently than the recipe, but just personal taste differences...I'll note my changes to LeeAnn's recipe.

broccoli and fusilli

Ingredients:

8 cups broccoli florets (4 heads) (I only use 1 head of broccoli)

1/2 pound farfalle (bow tie) pasta (I usually use a whole pound, and have used a variety of different pastas.  This time, I used fusilli)

2 tbsp butter

2 tbsp olive oil

1 tsp minced garlic

zest of 1 lemon

1/2 tsp fresh ground black pepper

1 tbsp fresh lemon juice

1/4 cup toasted pine nuts

1-2 tsp kosher salt

freshly grated parmesan, optional

Preparation:

Cook the broccoli florets for 3-4 minutes in a large pot of boiling salted water. Remove from the water with a slotted spoon (don't empty the water out of the pan), drain, then pour into a large bowl and set aside.

In the same water, cook the pasta according to 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.  (I first brown the garlic, then add the zest, I like garlic to taste a little bit toasted)

Remove from heat, add 1-2 tsp kosher salt*(see note below)*, 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.

**note** I used the 2 tsp salt she calls for, and tasted immediately. It was on the salty side. But after it sat for a few minutes, the pasta absorbed the flavors, and it was absolutely perfect as-is. But you can start with less and add more if you like.

This can be made ahead and reheated in the microwave.