1 bunch broccoli
Salt
1/4 c. olive oil
4 tbsp. unsalted butter
2 scallions cut
1 clove garlic
2 tbsp. white wine
1 lb. angel hair pasta
Grated Parmesan cheese

Cut broccoli into flowerets. Cook in lightly salted boiling water for 3 to 4 minutes until crispy. Drain and place in ice water to cool. Drain in a saucepan heat oil and 3 tablespoons butter and saute the scallions and garlic for 2 minutes. Add the wine and cook for 5 minutes.

Add melted butter and oil, then the blanched broccoli. Heat thoroughly. Cook the pasta in a large pot of salted water until done about 30 seconds. Drain well and put in a serving dish toss with broccoli mix and serve at once with Parmesan cheese.