Ingredients:
3 to 4 tablespoons extra virgin olive oil(EVO)
4 tablespoons salted butter(room temperature)
5 to 6 garlic cloves

1 Box Bowtie Pasta (De Cecco)
2/3 Triangle Fresh Parmesan Cheese (Grated)
1 head Broccholi (trimmed to just the florets)
1 container Pesto

Directions:
Cooking Steps – Garlic infused olive oil:

Put 4 tablespoons of EVO in pan and turn to medium heat. Once heated, add whole, but slightly smashed garlic cloves. Turn down to low heat and simmer
for 30-45 minutes. Cook this slowly and the garlic will assimilate wonderfully into the EVO. Take off heat, discard garlic cloves and set the infused EVO aside.

Cooking Steps – The Bowtie Pasta (you can also use Penne, and remember, De Cecco rocks!)

Bring salted water to a boil and add in 1-2 tablespoons EVO. Cook Pasta to al dente. Once cooked, drain and place into a large cooking bowl (Ceramic preferred) and set aside.

Cooking Steps – Steam brochooli florets until they are well softened. Take off heat, drain and remove any remaining stems. Chop a a medium courseness. Set aside.

Bringing It All Together:

1. Add garlic infused EVO and butter to pasta and toss well.

2. Add steamed/chopped brocholi florets to pasta and toss.

3. Add parmesan cheese to pasta and toss.

4. Add pesto to pasta and toss. I tend to use most of the pesto container, because I really love pesto. Use less and add more to taste.

5. Salt and pepper to taste.

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