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3/4 cup grated parmesan
cheese, plus extra for topping
2 cups Broccoli Florets
12 ounces bow tie (Farfella)
Freshly ground pepper
Heat a saucepot to melt the butter over medium heat. Add the garlic
and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add
in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the
milk, stirring constantly, until just thickened, about 3 minutes. Add the
Neufchatel and parmesan
cheese; whisk until melted,
about 1 minute.
Meanwhile, bring a large
pot of salted water to a boil. Add the bow tie pasta
and cook until al
dente, 8 to 12 minutes. Add
Broccoli florets to pasta about the last 1 1/2 minutes. Drain the pasta and
broccoli and return to the pot. Reserve 1 cup of the cooking water.
Toast the pine nuts In a
skillet over medium heat.
Add the sauce and 1/2
cup of the reserved cooking water to the pasta and gently toss to combine,
adding more cooking water as needed to loosen. Season the pasta with salt and
toss with toasted pine nuts. Divide among bowls and top with parmesan and