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Farfalle with Broccoli Pesto

A light pasta dish with a delicious broccoli pesto.

Prep Time
15 mins
Cook Time
15 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
  • pepper

Instructions

    Cup of Yum
  1. 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:
    Cup of Yum
  1. Put the broccoli, anchovies, parmesan, olive oil and garlic in a food processor. Season with salt and pepper, mash well and set aside.
  2. Place a large pan over medium heat. Once hot, add the butter, a little olive oil and pasta broccoli and sauté a little.
  3. 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.