Farfalle with Broccoli and Cauliflower

[Guest guest]

Farfalle with Broccoli and Cauliflower

 

1/2 lb. broccoli florets

1/2 lb. cauliflower florets

2 tbsps. olive oil

1 shallot, minced

2 garlic cloves, minced

1/2 cup white wine

4 tbsps. butter

1/2 tsp. kosher salt

1/4 tsp. fresh ground pepper

1/4 to 1/2 tsp. crushed red pepper

1/2 cup grated aged asiago cheese

1 12 oz. package farfalle pasta

 

Bring 5 quarts of water and 5 teaspoons of kosher salt to a boil over high

heat. Add the broccoli and return to a boil. Cook 1 minute. Transfer to a bowl

using a slotted spoon.

Add the cauliflower and return to a boil. Cook 2 minutes. Remove from the water

using a slotted spoon and add to the broccoli.

Return the water to a boil and add the pasta. Cook until al dente, about 10

minutes.

While the pasta is cooking, heat the olive oil in a large skillet over

medium-high heat. Add the shallot and garlic and cook until soft, about 3

minutes. Add the wine and cook until nearly evaporated, about 5 minutes. Whisk

in the butter. Add the salt, pepper, and crushed red pepper. Add the broccoli

and cauliflower. Stir to mix well. Drain the pasta in a colander and add to the

skillet. Add the cheese. Toss to coat well. Serves 6.

 

 

 

 

Be smarter than spam. See how smart SpamGuard is at giving junk email the boot

with the All-new Mail