Celtic Sea Salt
8 Cups Broccoli Florets
1/2 lb Farfalle Pasta
2 TBS Earth Balance
2 TBS Olive Oil
1 tsp Minced Garlic
1 Lemon Zested
1/2 tsp Freshly Ground Black Pepper
1 TBS Fresh Lemon Juice
1/4 Cup Toasted Pine Nuts
Cook the Broccoli for 3 minutes in a large pot of salted boiling water. Remove the Broccoli with a slotted spoon and place in a large bowl. In the same water, cook the bow-tie pasta according to the package directions. About 12 minutes. Drain well and add to the Broccoli.
Meanwhile, in a small saute pan, heat the Earth Balance and oil and cook the garlic and lemon zest over medium low heat for 1 minute. Turn off the heat and add 2 tsp of salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pine nuts and serve.
To toast the pine nuts: place them in a dry saute pan over med-low heat and cook, tossing often, for about 5 minutes - until light brown.