4.9 from 267 votes
Farfalle with Broccoli Pesto
Farfalle pasta is combined with a broccoli-based pesto sauce featuring anchovies, parmesan, garlic, and olive oil. The broccoli is cooked and processed into a flavorful pesto that coats the pasta, which is finished with sautéed broccoli florets and butter for a balanced texture and savory taste.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
2
servings
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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.