Farfalle with Broccoli Pesto
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
2 servings
-
Course
Main Course
-
Cuisine
Italian
Farfalle with Broccoli Pesto
Description
This recipe cooks farfalle pasta to al dente, reserving some pasta water to adjust sauce consistency. The broccoli pesto blends boiled broccoli florets with anchovies, garlic, parmesan cheese, olive oil, salt, and black pepper into a coarse sauce. Anchovies provide subtle umami without overpowering the vegetable flavor.
Butter and a little olive oil sauté the broccoli briefly to retain some bite and maintain the bright green color, which the recipe suggests preserving by shocking broccoli in iced water before and after boiling. The pesto, pasta water, and cooked farfalle are mixed in the pan off heat, enabling the sauce to coat the pasta thoroughly without breaking down.
This dish merges the comforting texture of pasta with the fresh, earthy notes of broccoli and the savory depth of anchovies and parmesan. It suits as a light main or side for meals featuring poultry, fish, or other vegetable dishes.
The tips include using ice water to keep the broccoli bright green and adding olive oil to the pan when sautéing the butter to prevent burning.
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
- black pepper
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
- Shocking the broccoli in iced water before and after boiling helps keep it bright green.
- Add olive oil to the pan with butter while sautéing to prevent the butter from burning.
User Reviews
Overall Rating
4.9
You'll Also Love
