• White Bean And Broccoli Farfalle
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White Bean And Broccoli Farfalle

White Bean And Broccoli Farfalle

  1. 0 mL Water - PANTRY ITEM
  2. 1 Each Tomato
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 Each Onions
  5. 1 Clove Garlic
  6. 1 tbsp Finely Grated Parmesan
  7. 125 g Farfalle
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 200 g Cannellini Beans
  10. 70 g Broccoli
  11. 5 g Basil
  1. 1 mL Water - PANTRY ITEM
  2. 2 Each Tomato
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 Each Onions
  5. 1 Clove Garlic
  6. 2 tbsp Finely Grated Parmesan
  7. 250 g Farfalle
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 400 g Cannellini Beans
  10. 140 g Broccoli
  11. 10 g Basil
  1. 1 mL Water - PANTRY ITEM
  2. 3 Each Tomato
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 Each Onions
  5. 2 Clove Garlic
  6. 3 tbsp Finely Grated Parmesan
  7. 375 g Farfalle
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 600 g Cannellini Beans
  10. 210 g Broccoli
  11. 15 g Basil
  1. 1 mL Water - PANTRY ITEM
  2. 4 Each Tomato
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 Each Onions
  5. 2 Clove Garlic
  6. 4 tbsp Finely Grated Parmesan
  7. 500 g Farfalle
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 800 g Cannellini Beans
  10. 280 g Broccoli
  11. 20 g Basil
  1. 2 mL Water - PANTRY ITEM
  2. 6 Each Tomato
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 3 Each Onions
  5. 3 Clove Garlic
  6. 6 tbsp Finely Grated Parmesan
  7. 750 g Farfalle
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1200 g Cannellini Beans
  10. 420 g Broccoli
  11. 30 g Basil

Prep:

  1. Pop a pan of salted water on to boil.
  2. Wash broccoli.
  3. Peel and crush garlic.
  4. Drain and rinse cannellini beans.
  5. Wash and chop roma tomato.
  6. Wash basil and tear leaves.
  7. Peel and finely chop onions.

Method:

  1. Heat oil in a large saucepan over a low heat. Add broccoli stem, onion and garlic. Cook, stirring occasionally, for about 8 minutes, or until tender. Add beans, tomato and water. Bring to boil, then simmer for 5 minutes.
  2. Cut small florets from broccoli. Trim and coarsely grate stem.
  3. Meanwhile, cook pasta according to packet directions. Add broccoli florets in last 2 minutes of cooking. Drain. Return to stockpot.
  4. Stir sauce and parmesan into pasta. Season with salt and pepper and scatter with torn basil leaves.
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