Ingredients

• 4 cups fresh broccoli florets (from 1 head), cut into 1/2-inch pieces

• 1/2 cup torn (about 1/2-inch pieces) day-old sourdough bread

• 1/2 cup chopped yellow onion

• 3 tablespoons finely chopped garlic (about 9 garlic cloves)

• 2 tablespoons canola oil or grapeseed oil

• 3/4 teaspoon coarsely ground black or green peppercorns

• 1 teaspoon kosher salt, divided

• 2 tablespoons grated lemon zest (from 2 lemons), divided 

• 8 ounces uncooked farfalle pasta (about 2 cups)

• 1 cup whole milk

• 1 tablespoon unsalted butter

• Shaved Parmesan cheese, for garnish (optional)