Prep 15 mins
Cook 10 mins
I've gotten 8 year old boys to eat this and ask for seconds. They never knew they were eating broccoli and I didn't tell them. I adore this dish. Normally I cook with olive oil but the butter in this sauce should not be substituted. It will serve 4 as a side dish or 2 as a main course. The original recipe comes from Rozanne Gold, a favorite cookbook author.
- 1 lb broccoli
- 1 1⁄4 cups water
- 8 ounces bow tie pasta
- 2 tablespoons butter, cold and cut in pieces
- 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.
Was really excited for this but it was bland, boiling the broccoli made my house smell foul and I tossed out the rest after eating a bowl. Added what appeared to be a handful of garlic salt but it couldn't save it. I'm happy that others have had luck with it though! Didn't want to give it 1 star but since I actually tossed leftovers I think it qualifies.. .
Pureeing the broccoli was a bit too much. Too salty, too. Take the salt out of the equation. And less butter, too. It was...just not satisfying. The taste was off and nothing really came together with this. It lacks something to tie it all together, and more broccoli isn't the answer. Not a good one.
I really wanted to like this recipe. I thought it would be a light, basic dish, but found it to be rather bland. Even after adding chopped red peppers, fresh black pepper, and fresh parm-reg, I found it wanting "something."