Broccoli and Bow-Tie Pasta

According to Emilia, 'the people' came over to our house.  And broccoli with bow-ties was one of the things that we cooked up for them, which was really quite a hit.  Impressive, really, as half of 'the people' consisted of small children.  You never can tell what a child will do with broccoli, but since the recipe comes from the children's section of my cookbook, and as most of the kids come from parents who are of a particularly-hippie-disposition, shall we say (and everyone knows that hippie-kids eat their green veggies, right?), I figured we'd be on the safe side.  And we were, and I was right, and that's all I have to say about that.

Sadly, some of our friends have just packed up a U-Haul and are heading to Northern California.  (Jealous!)  And so because of that, a pile of us decided to get together and see them off.  Emilia had a grand ol' time.  She spent her time divided between two things: holding Torin's hand and running him around the house; and then chasing after him, exclaiming, 'But I just want to give you a hug goodbye!'  It was marvelous to watch, particularly since Torin loved to play with the girl, but wanted absolutely nothing to do with her little affectionate ways.  (Ah!  To be so young and to scorn the love of such a beauty!) 

Anyway, we've made this pasta a few times now, and I am happy to report that it is officially part of the ever-rotating repertoire.  It is incredibly fast and easy to make, very good for you, and so good you have to force yourself to stop eating it.  Oh, and as a quick side-note on the recipe -- the actual recipe calls for only half a pound of pasta.  That seems insane since it calls for eight cups of broccoli.  Don't get me wrong, I am a believer when it comes to broccoli and I never need convincing to have it.  But, do be reasonable.  So, instead, I have been using a whole pound, which it is much more manageable, I say.        

Broccoli & Bow-Tie Pasta
serves 6-8

salt
8 cups broccoli florets (4 heads)
1 pound farfalle pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon minced garlic
zest of 1 lemon

½ teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lemon juice
¼ cup toasted pine nuts (pignoli)
freshly grated parmesan cheese, optional

Bring a large pot of salted water to a boil.  Cook the broccoli for 3 minutes and then remove with a slotted spoon.  Place in a large bowl and set aside.

In the same water, cook the pasta according to the package's instructions, usually around 11-12 minutes.  Drain well and then add the pasta to the broccoli.

While the pasta is cooking, heat the butter and oil in a small pan.  Cook the garlic and lemon zest over medium-heat for a minute.  Turn off the heat and add 2 teaspoon salt, the pepper, and lemon juice.  Pour over the pasta-broccoli mixture.  Toss well.  Season to taste and then top with the toasted pine nuts and cheese, if using.  Serve.  (Recipe from: Barefoot Contessa Family Style by Ina Garten.  Clarkson and Potter Publishing, 2002.)