Smashed Broccoli Farfalle

Broccoli cooked and smashed into a pasta sauce flavored with garlic and red pepper flakes, pecorino romano cheese, and extra flavor from cooking pasta in the salty water used to blanch the broccoli.

By @foodsofjane

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 cups broccoli
• 4 cloves garlic cloves
• 1 tbsp red pepper flakes
• 3 tbsp extra virgin olive oil
• 0.5 lb farfalle pasta
• 1 tbsp grass fed butter
• 0.5 cup pecorino romano cheese
• 1 tsp lemon juice
• 1 tbsp pecorino romano cheese
• 1 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the broccoli until tender enough to smash with a fork.
2. Sautee the garlic and red pepper flakes in the evoo on low heat in a large skillet.
3. Pull the broccoli out of the boiling water and add the farfalle directly into the same water and cook until done.
4. Mash the broccoli with a food masher, or the bottom of a cup. It should turn into a sauce like texture but still have some rough chunks throughout.
5. Add the broccoli and a few tbsp of pasta cooking water to the skillet with the garlic and red pepper flakes - mix it up.
6. Add the cooked farfalle pasta to broccoli, then the butter and pecorino romano cheese - mix and feel free to adjust your sauce texture with more pasta water if needed.
7. Serve hot - top with a little lemon juice and more cheese and black pepper.