INGREDIENTS
8 cups
Broccoli florets
1 tsp
Garlic
1
Lemon
1 tbsp
Lemon juice, freshly squeezed
1/2 lb
Farfalle
1/2 tsp
Black pepper, freshly ground
1
Kosher salt
2 tbsp
Olive oil, good
2 tbsp
Butter, unsalted
1
Parmesan
1/4 cup
Toasted pignoli (pine) nuts