Fill a large pot with salted water and bring it to a rolling boil. Once boiling, add the dried pasta and cook according to package directions for about 8-10 minutes until al dente.

Chop fresh broccoli florets into bite-sized pieces. After the pasta has been boiling for about 5-7 minutes, add the chopped broccoli.

In a large skillet, heat the butter and olive oil over medium heat for about 3-5 minutes until foamy.

Add pine nuts to the skillet and sauté for about 4 minutes until they turn golden brown.

Add minced garlic to the skillet and cook for about 1-2 minutes until fragrant.

Drain the cooked pasta and broccoli. Transfer to the skillet and toss everything together for about 2 minutes.

Remove from heat and stir in lemon zest and juice, along with the Parmesan cheese. Mix until the cheese melts into a creamy sauce.

Serve immediately with an additional sprinkle of Parmesan cheese on top.