Farfalle with broccoli - vegetarian
Time
Preparation time: 15 min.
Cooking or baking time: 30 min.
Total preparation time: 45 min.
So now and then I cook vegetarian, simply because it tastes good and because we do not go through this madness with the cheap meat. Whether it is healthy now I do not know, but it tastes very good and brings a lot of variety to our lunch.
I do not want to start a discussion now because of factory farming, everyone decides for himself, which meat he buys and consumes! For us, good meat is a stimulant and it should stay that way, alone, the anticipation of when a good piece of meat is back on the menu.
Here I introduce you to the recipe Farfalle with broccoli:
ingredients
- 300 g farfalle
- 500 g of broccoli
- 1 can peeled tomatoes canned 400 / 240g
- 10 anchovy fillet in brine
- 1 clove of garlic
- ½ chili
- Alceto Balsamic Di Modena
- ½ tsp sugar
- 50 g pine nuts
- 100 g pecorino
- 50 ml of olive oil
- chopped parsley and basil to taste
preparation
- Disassemble the broccoli into small florets, rinse these florets with cold water. Peel the thick stems with a peeler and cut into 3 cm long pegs, which you can use with full.
- Rinse the chilli cold and cut into rings from the top to the half and peel the garlic cloves and finely dice. Roast pine nuts without fat in a pan and salt a little.
- The flavor carriers are prepared: in a correspondingly large casserole (the pasta and the broccoli should also have space in it) the anchovies, the chilli and the garlic in olive oil braise.
- Add the tomatoes to the casserole directly from the tin, cut into small pieces with a knife.
- Add a pinch of sugar over the tomatoes and simmer the sauce gently for about 20 minutes.
- Season the sauce with salt, black pepper from the mill and Aceto Balsamico Di Mondena to taste.
- At the same time prepare the pasta and the broccoli florets.
- Bring a large saucepan of well salted water (10g / L water) to a boil. Cook the farfalle in it.
- Approximately 3 minutes before the Farfalle ends, add the broccoli florets and cook with them.
- Now it's all simmering, so time that the pecorino is rubbed.
- Once the pasta and broccoli are cooked, place them directly into the tomato sauce with a ladle.
- Sprinkle half of the grated cheese over it and add half of the pine nuts.
- Fold everything gently and you can serve it: fill the pasta on warm plates, pine nuts, chopped herbs and a little pecorino sprinkle over it delicious.
