Ingredients
Zest of 1 lemon
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup toasted pine nuts, chopped
1/8 teaspoon ground black pepper
Fine sea salt
Florets from 1 bunch broccoli (about 5 cups)
1 tablespoon extra-virgin olive oil
Preparation
Combine zest, cheese, pine nuts and pepper in a small bowl. Bring a large pot half full of generously salted water to a boil. Add broccoli and cook just until florets are done to your liking, 2 to 8 minutes; drain and transfer to a platter. Sprinkle with Parmigiano-Reggiano mixture and drizzle with oil. Serve warm or at room temperature.
