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.
Pour the broccoli into a bowl and put it aside. Squeeze the lemon juice on top of the broccoli and mix around.
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.
Drain your pasta. Add it to the broccoli and mix together.
Toss the garlic lemon butter mixture with the pasta and broccoli. Season it with salt and pepper.
Top your pasta salad off with the freshly grated Parmesan. Lightly fluff everything together. Serve warm or cold.