• 2servings
  • 25minutes
  • 616calories

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Ingredients Jump to Instructions ↓

  1. 453 1/29 g broccoli

  2. 295.73 ml water

  3. 226.79 g bow tie pasta

  4. 29 1/28 ml butter , cold and cut in pieces

  5. salt

  6. Change Measurements : US

  7. Metric

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. 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.

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


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