Fill a large pot with salted water and bring it to a rolling boil over high heat.

While the water heats, discard the thick stems from your broccoli and chop the florets into bite-sized pieces.

In a small skillet, heat 4 tablespoons of butter along with 2 tablespoons of olive oil over medium heat.

Once the pine nuts are toasted, add 2 minced or grated cloves of garlic to the skillet, stirring them in just until they become fragrant.

Carefully add your 12 ounces of dried pasta to the boiling water and cook according to the package instructions.

Once the pasta and broccoli are cooked, drain them in a colander.

Sprinkle in about 3/4 cup of grated parmesan cheese into the broccoli cheese pasta mixture.

Spoon the creamy broccoli cheese pasta onto serving plates and top with the remaining parmesan cheese.