Broccoli Farfalle
5m
prep time
25m
total time
Easy
level
6
ingredients
Broccoli – not just a veg of champions (and about the only one both Yumi and I can consistently get our kids to eat) but also a delicious creamy pasta sauce? Sure thing! If you like a bit of heat and little ones aren’t involved, then feel free to add a finely chopped fresh red chilli to the oil along with the garlic.
Method
Based on 4 servings, adjust as needed.
Step 1
Throw the broccoli florets into a large saucepan of boiling salted water and cook for 8 minutes or until soft. Drain.
Step 2
Squash the garlic cloves with the flat of a knife.
Heat the olive oil in a frying pan, then add the garlic and cook for 4–5 minutes, or until golden all over. Fish the garlic out of the pan and discard.
Step 3
Add the broccoli to the pan and stir it around in the garlicky oil until well coated. Season generously with salt and pepper and keep it ticking away over medium–low heat for 10–15 minutes, squashing the broc with the back of a wooden spoon and adding a splash or two of water as necessary, so it all smooshes together to form a creamy sauce.
Step 4
Meanwhile, cook the farfalle in a saucepan of salted boiling water until al dente.
Drain the pasta and add to the pan with the broccoli. Toss everything together and serve with plenty of grated Parmesan and pepper.
- Ingredients
- Based on 4 servings
-
2 Garlic Cloves, squashed and peeled 1 x Sainsbury's Garlic -
100ml Olive Oil 1 x Sainsbury's Olive Oil 500ml -
400g Farfalle 1 x Sainsbury's Farfalle Pasta 500g -
30g Grated Parmesan Cheese, or vegan alternative, to serve 1 x Sainsbury's Grana Padano Cheese 200g -
Black Pepper to taste 1 x Santa Maria Extra Fine Selection of Spices Tellicherry Black Pepper -
1 large head Broccoli, cut into small florets 1 x Sainsbury's Broccoli Loose
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