Serves 4; can be doubled.
1/2 lb bow tie pasta (farfalle), or other shape
2 tsp olive oil
1 small onion, diced
1 clove garlic, minced
1/2 tsp dried oregano
3 cups small broccoli florets
1-1/2 cups canned cannellini or small white beans, drained and rinsed
6 black olives, sliced
Zest and juice of 1/2 lemon
1/2 cup white wine
2 Tbsp crumbled feta cheese
2 Tbsp grated Parmigiano-Reggiano cheese
2 tsp pine nuts
1/4 tsp fresh black pepper, or more to taste
Bring 4 quarts of water to a boil in a stock pot. When the water boils, add the pasta, and cook until al dente, 10-11 minutes. Drain, reserving 1/2 cup of the pasta cooking water. Do not rinse. Set aside.
In a large nonstick frying pan, heat the olive oil over low heat. Add the onion, and cook, stirring occasionally, for 3-4 minutes, until the onion softens and begins to turn golden. Stir in the garlic and oregano, and continue cooking for 1 minute.
Increase the heat to medium, and add the broccoli. Cook, stirring, for 2 minutes; the broccoli should be bright green, and not yet starting to brown. If the pan seems too dry, add 1 or 2 tablespoons of the pasta cooking water.
Stir in the beans, olives, lemon zest and juice, wine, cheeses and pine nuts. With a heat-proof rubber spatula or wooden spoon, stir gently, to bring everything together, and let the mixture cook for 1 minute to bring the liquid in the pan to a boil. Add the cooked pasta, and, stirring frequently, cook for 1-2 minutes, until the parmesan cheese melts and the pasta is heated through. Taste, and season with black pepper.