Farfalle are a type of pasta commonly known as “bow-tie” or “butterfly” pasta due to their distinctive shape. They are typically made from durum wheat flour and water, and their name is derived from the Italian word for butterflies.
This farfalle recipe with broccoli pesto is light and delicious and it’s perfect for lunch or dinner, or as a side dish for seafood, chicken or lamb.
Farfalle with Broccoli Pesto
Giorgos Tsoulis
A light pasta dish with a delicious broccoli pesto.
Bring a pot full of water to the boil over high heat. Add the salt and the pasta. Cook the pasta according to the instructions on the package. Reserve 150-200 ml (about1 cup) of the pasta water before straining.
For the broccoli pesto:
Put the broccoli, anchovies, parmesan, olive oil and garlic in a food processor. Season with salt and pepper, mash well and set aside.
Place a large pan over medium heat. Once hot, add the butter, a little olive oil and pasta broccoli and sauté a little.
Remove the pan from the heat, add the broccoli pesto, water from the boiling pasta and the farfalle. Stir well and serve.
Notes
#tsoulotip:1. To keep the broccoli bright green, put it first in iced water, boil it, and then put it back in iced water to cool. 2. Add a little olive oil to the pan with the butter so that the butter does not burn.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
