Ingredients:
1 lb broccoli
1 1/4 cups water
8 ounces bow tie pasta
2 tablespoons butter, cold and cut in pieces
salt
Directions:
Cut the broccoli buds into small florets, leaving as short a stem as possible; set aside; cut the remaining broccoli stems into 1/2″ pieces; boil them, covered, in the 1 1/4 cups water, lightly salted, for 15 minutes or until very soft.
Meanwhile, boil the pasta in salted water until al dente; drain, reserving 1/2 cup of the cooking water; return the pasta to the pot and stir until all moisture is evaporated.
Place the reserved florets into a small pot and steam or boil 5 minutes, retaining the bright green color and a bit of crunch.
In a food processor, puree the cooked broccoli and its cooking water until very smooth, adding a bit of the reserved pasta water if needed to make a smooth sauce; add the butter and pulse until melted; add salt to taste.
Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with drained florets.
Servings: 2-4
Time preparation: 15 min.
Time total: 25 min.