Broccoli Bow Tie Pasta Salad

I love this summery salad. The lemon and salt and pepper flavor with the broccoli is delicious. It's light and filling, and the pine nuts and parmesan cheese are the perfect finishing touches. This recipe comes from the Food Network--Paula Deen's show I think--but it's not posted on their website anymore.

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 freshy ground black pepper
1 tablespoon freshly squeezed lemon juice (1/2 lemon)
1/4 cup toated pignoli (pine) nuts
Freshly grated Parmesan cheese

I buy the big bag of fresh broccoli florets from Costco, then chop them up into bite sized pieces. 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.

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. I like to do this first, then use the same pan for the butter and oil.

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. Sprinkle on Parmesan cheese, toss once more, and serve.