Easy
4 people
30 min
Ingredients
- 200 g farfalle pasta
- 800 g broccoli
- 200 g Grana Padano
- extra virgin olive oil
- salt
Preparation
Parboil the broccoli florets in plenty of salted water, drain and reserve a ladle of the cooking water.
Transfer half the parboiled broccoli to a blender, add half the grated Grana Padano, a drizzle of olive oil, a pinch of salt and a ladle of the broccoli cooking water and purée until soft and smooth.
Cook the pasta in plenty of salted water, drain when very al dente and toss with the creamed broccoli.
