INGREDIENTS
8 oz
dry pasta (bow ties, penne, etc)
8 cups
broccoli florets
2 tbsp
unsalted butter
2 tbsp
extra virgin olive oil
2 cloves
(fresh minced garlic)
zest of one lemon
kosher salt and fresh ground black pepper (to taste)
2 tbsp
freshly squeezed lemon juice
1/3 cup
toasted (chopped walnuts)
1/4 cup
freshly shaved Parmesan cheese plus more for garnish