1 large bunch Broccoli, cut into small florets (about 5 cups)
8oz Feta cheese, crumbled (2 cups)
2t Grated Lemon Zest (about 1 lemon)
1/2t Dried Oregano
1/4t Red Pepper flakes
1/4t Freshly Ground Black Pepper
1 Sliced Almonds, toasted
2t Olive Oil
Take Honey Smoked Salmon out to get to room temperature.
Start boiling your water. Cook pasta 3 minutes less than the package directions call for, then add the broccoli to the pot and cook 3 minutes more, until the broccoli is tender and the pasta is al dente.
Meanwhile, in a large bowl, combine the Feta, lemon zest, oregano, red pepper and black pepper (12 turns on pepper mill.) Place the almonds in a small skillet over medium heat and cook, stirring occasionally, until toasted and fragrant, 3 to 5 minutes. When the pasta and broccoli are done cooking, drain them, add immediately to the large bowl and toss. Drizzle with oil, add the toasted almonds, Honey Smoked Salmon and toss again.