Farfalle with Broccoli Pesto
User Reviews
4.9
267 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Italian
Farfalle with Broccoli Pesto
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A light pasta dish with a delicious broccoli pesto.
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Ingredients
For the pasta:
- 300 g farfalle pasta
- 150-200 ml water from the boiling pasta
- 60 g butter
- 100-150 g broccoli cut into florets and boiled
- salt
For the broccoli pesto:
- 230 g broccoli cut into florets and boiled
- 20 g anchovies
- 50 g parmesan grated
- 50 g olive oil
- 2 cloves of garlic
- salt
- pepper
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Instructions
- Bring a pot full of water to the boil over high heat. Add the salt and the pasta. Cook the pasta according to the instructions on the package. Reserve 150-200 ml (about1 cup) of the pasta water before straining.
For the broccoli pesto:
- Put the broccoli, anchovies, parmesan, olive oil and garlic in a food processor. Season with salt and pepper, mash well and set aside.
- Place a large pan over medium heat. Once hot, add the butter, a little olive oil and pasta broccoli and sauté a little.
- Remove the pan from the heat, add the broccoli pesto, water from the boiling pasta and the farfalle. Stir well and serve.
Notes
- #tsoulotip:
- To keep the broccoli bright green, put it first in iced water, boil it, and then put it back in iced water to cool.
- To keep the broccoli bright green, put it first in iced water, boil it, and then put it back in iced water to cool.
- Add a little olive oil to the pan with the butter so that the butter does not burn.
- Add a little olive oil to the pan with the butter so that the butter does not burn.
Genuine Reviews
User Reviews
Overall Rating
4.9
267 reviews
Excellent
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