Brown Butter Broccoli, Pine Nut and Basil Pasta

This is one of those handy Curtis Stone recipes you get in Coles - hubby & I were most impressed with it, as was Little Miss, whose favourite vegetable is broccoli.  Will definitely be making it again!

Ingredients
400g pasta bows
3 tablespoons unsalted butter
3 cups broccoli florets
Main stem from the broccoli, peeled and sliced into 3mm disks
2 tablespoons lemon juice
¼ cup basil leaves, roughly chopped
2 tablespoons pine nuts, toasted
30g shredded parmesan cheese, grated
Extra Virgin Olive Oil, for drizzling

Method
Bring a large pot of salted water to the boil.  Add the pasta and cook according to the packet directions until al dente.

While the pasta is cooking, place a large frying pan over medium-high heat and add the butter. Once the butter has browned, add the lemon juice and the broccoli and cook, tossing frequently until tender, for about 4 minutes.

 Drain the pasta from the pot and pour directly into the frying pan. Add the pine nuts and basil and toss a few more times. Season to taste with salt and pepper.

Divide the pasta between 4 serving bowls, garnish with the grated parmesan and a drizzle of extra virgin olive oil and serve.