Broccoli Farfalle

Broccoli Farfalle
Serves 4
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  1. 1 pound farfalle or bowtie pasta
  2. 4 heads broccoli, flowerets cut into bite sized pieces, stems peeled and chopped
  3. 8 Tbsp butter or good olive oil
  4. 1 onion, chopped
  5. 1 cup grated parmigiano reggiano or other hard cheese
  6. salt and pepper
  1. Cook the pasta until it is just al dente (a bit on the chewy side), drain and rinse with cold water to keep it from over cooking.
  2. Steam the broccoli stems and flowerets separately in about 2 ½ cups of water each. Reserve the cooked flowerets. Puree the broccoli stems in a blender or food processor with 8 tablespoons of butter or 8 tablespoons of olive oil and season with salt and pepper to taste. You can throw in a dash of cayenne or use lots of pepper for a little kick. Set Aside.
  3. Sauté the onion in 1 tablespoon of olive oil or butter, until caramelized, 15 to 20 minutes.
  4. Toss the broccoli puree with the cooked pasta, broccoli flowerets, caramelized onion and parmigiano reggiano or other hard cheese in a large pot and heat until hot (about 3 minutes) stirring so that the cheese doesn’t burn or stick to the pan.
  5. Great served with crusty rosemary bread and a tomato and arugula salad dressed with a little olive oil, sherry vinegar and salt and pepper.
Farmers Market Shopping List
  1. 4 heads Broccoli
  2. 1 Onion, white or yellow
  3. Olive Oil or butter
Studio City Farmers Market