Bow Tie Pasta With Broccoli and Broccoli Sauce

Cut the broccoli buds into small florets, leaving as short a stem as possible; set aside; cut the remaining broccoli stems into 1/2" pieces; boil them, covered, in the 1 1/4 cups water, lightly salted, for 15 minutes or until very soft.

Meanwhile, boil the pasta in salted water until al dente; drain, reserving 1/2 cup of the cooking water; return the pasta to the pot and stir until all moisture is evaporated.

Place the reserved florets into a small pot and steam or boil 5 minutes, retaining the bright green color and a bit of crunch.

In a food processor, puree the cooked broccoli and its cooking water until very smooth, adding a bit of the reserved pasta water if needed to make a smooth sauce; add the butter and pulse until melted; add salt to taste.

Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with drained florets.