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Broccoli Penne Pasta

1 pound dry penne

1 pound broccoli, quartered

2 tbs olive oil

4 tbs unsalted butter

2 cloves garlic, grated

salt and pepper to taste

¼ cup freshly shredded Parmesan

¾ cup pine nuts

toasted breadcrumbs for garnish

Prepare the penne to al dente stage. Set aside.
Heat a large skillet over medium heat. Add olive oil and heat. Add the quartered broccoli in a single layer with as many cut sides down as possible. Cook for 2-3 minutes, checking frequently to make sure they are just browned and not burned. Toss the broccoli to cook the other cut sides for another 1-2 minutes.
Transfer the broccoli temporarily to a bowl. Reduce the heat slightly and add the butter. When it begins to brown add the garlic and turn off the heat. Stir the garlic in the butter for about a minute. Add the broccoli back to the pan and toss to coat with the butter.
Add the broccoli and all of the butter to the penne. Toss lightly. Add the grated parmesan and toss again.
Serve the dish topped with pine nuts and a sprinkling of toasted breadcrumbs.