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Broccoli and Bow Tie Pasta:

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1 lb broccoli florets
1/2 lb farfalle pasta
2 Tbls butter
2 Tbls olive oil
1 tsp garlic, minced
1 lemon, zested
1/2 tsp pepper
1 Tbs lemon juice
1/4 cup pine nuts, toasted
fresh grated parmesan cheese
2 tsp salt

Bring a stockpot filled with water and a pinch of salt to a boil, add broccoli and cook for three minutes. Remove broccoli with a slotted spoon and cool in an ice bath. Using the same water cook the pasta for about 12 minutes. Drain well and add to drained broccoli. In a small saucepan heat butter and oil, cook the garlic and lemon zest over medium-low heat for about 12 minutes. Remove from heat and add salt, pepper, and lemon juice, pour over the pasta mix. Toss well. Season to taste, sprinkle with the pine nuts and cheese.

Toasted pignolis: place in a dry sauté pan and cook tossing often for about 5 minutes.

Cool this dish completely before traveling. Can be held safely at room temperature for up to 2 hours. If you wish to serve this dish hot maintain a holding temperature of 135 degrees.