Haven’t made a foodie post in a while, so here’s a great summerish pasta dish I made for C which turned out AWESOME…
Farfalle with Broccoli
Adapted from foodnetwork.com.
- 1 pound farfalle pasta
- 2 heads broccoli, trimmed to florets (about 4 cups)
- 1/4 cup extra-virgin olive oil
- 4 tablespoons butter
- 3 garlic cloves, chopped
- 5 strips cooked turkey bacon, diced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.