Farfalle with Broccoli Pesto

They are typically made from durum wheat flour and water, and their name is derived from the Italian word for butterflies. This farfalle recipe with broccoli pesto is light and delicious and it’s perfect for lunch or dinner, or as a side dish for seafood, chicken or lamb.

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

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.

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.