Baked Ramekins of Farfalle with Broccoli and Grana Padano
Ingredients200 g farfalle pasta
800 g broccoli
200 g Grana Padano
extra virgin olive oil
PreparationParboil the broccoli florets in plenty of salted water, drain and reserve a ladle of the cooking water.
Transfer half the parboiled broccoli to a blender, add half the grated Grana Padano, a drizzle of olive oil, a pinch of salt and a ladle of the broccoli cooking water and purée until soft and smooth.
Cook the pasta in plenty of salted water, drain when very al dente and toss with the creamed broccoli.
Fill the ramekins with the pasta, parboiled broccoli florets, grated Grana Padano and a drizzle of olive oil.
Bake in a preheated oven at 200 °C for 10-15 minutes, until the tops are golden and crispy.
Serve the baked pasta hot.