Cooking Time

15 minutes

Ingredients 

12 ounces of pasta of your choice

1 large bunch of broccoli

1 large lemon   

1/4 cup cashews  

¾ cup water  

6 tablespoons myokos butter  

¼ cup parmesan (myokos or follow your heart)

Salt and pepper to taste  

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Directions

1. Using a vegetable peeler, remove two 2-inch-long strips of lemon zest. Thinly slice each strip lengthwise into strands, and set aside for serving. 

2. Finely grate the remaining zest into a large Dutch oven or other heavy pot. 

3. Cut the lemon in half and squeeze the juice into a small bowl to yield 2 tablespoons; set aside. 

4. Add cream to the pot and cook over medium heat, whisking often, until liquid is just beginning to simmer about two minutes. 

5. Reduce heat to medium-low. 

6. Whisk in butter 1 tablespoon at a time until melted and the sauce is creamy. Remove from heat and cover to keep warm. 

7. Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about two minutes less than the package directions. 

8. Cook broccoli. 

9. Scoop out 3/4 cup of pasta cooking liquid and add to the cream sauce.

10. Return sauce to medium heat. 

11. Using tongs, transfer pasta to sauce and cook, tossing often and adding Parmesan a little at a time, until sauce is creamy about three minutes. 

12. If the sauce looks tight, add 1/2 tablespoon more pasta cooking liquid. (Cream sauces tighten as they cool, so lean on the saucy side.) 

13. Stir in reserved lemon juice and rind.

14. Season with salt. 

15. Stir in broccoli. 

16. Divide pasta among bowls. 

17. Season with pepper and top with reserved lemon zest strands.