Lemon Garlic Broccoli Pasta Salad

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1 large bunch broccoli, cut into florets
1 (8 ounce) package farfalle, penne or spirali pasta
1/4 cup butter
1/4 cup olive oil
1/4 cup lemon juice
zest of 1/2 of a lemon
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2.5 ounces grated Parmesan cheese
1/4 cup toasted pinenuts (optional)

Get out a large pot of water and start boiling it for the pasta. White the water is boiling, steam your broccoli just until tender, for about 6 to 8 minutes. I recommend having a little bit of a crunch.

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Pour the broccoli into a bowl and put it aside. Squeeze the lemon juice on top of the broccoli and mix around.

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In a small saucepan, heat the butter, olive oil, lemon zest, and garlic until the butter melts. Let infuse on low for about 4 minutes and then remove from the heat.

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Drain your pasta. Add it to the broccoli and mix together.

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Toss the garlic lemon butter mixture with the pasta and broccoli.  Season it with salt and pepper.

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Top your pasta salad off with the freshly grated Parmesan. Lightly fluff everything together. Serve warm or cold.

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