Smashed Broccoli Farfalle

Ainekset

3 tbsp evoo

4 large garlic cloves

1 tbsp or red pepper flakes to taste depending on your heat tolerance

about 2 cups frozen broccoli (fresh is an option but will require longer cooking time to get it softer and mashable)

1/2 lb (about 1/2 standard box) farfalle pasta

1-2 tbsp grass fed butter

1/2 cup freshly grated pecorino romano cheese

more cheese + black pepper for topping

Ohjeet

bring a large pot of salted water to a boil and cook the broccoli until tender enough to smash with a fork.

sautee the garlic and red pepper flakes in the evoo on low heat in a large skillet.

pull the broccoli out of the boiling water and add the farfalle directly into the same water and cook until done.

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. half sauce, half broccoli!

Add the broccoli and a few tbsp of pasta cooking water to the skillet with the garlic and red pepper flakes - mix it up.

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.

serve hot - i like to top with a little lemon juice and more cheese and black pepper!!