Farfalle with ham and broccoli
3 servings
40 minutes
Farfalle with ham and broccoli is a refined dish of European cuisine that combines the tenderness of pasta with the rich flavor of smoked ham and fresh broccoli. This recipe traces back to Italian traditions where pasta is paired with rich ingredients to create a harmonious blend of flavors. Broccoli adds lightness and freshness to the dish, while the creamy sauce with cottage cheese and hard cheese envelops the pasta, making it especially tender. The addition of basil brings in light spicy notes that highlight the exquisite taste of the dish. It is perfect for a family dinner or a cozy evening with a glass of white wine. The simplicity of preparation makes this recipe accessible, while its flavor is memorable.
1
Clean the broccoli, divide it into florets, and cut the stems into small pieces. Wash the broccoli. Blanch in boiling salted water for about 5 minutes, rinse with cold water, and drain in a colander.
- Broccoli cabbage: 500 g
- Broccoli cabbage: 500 g
- Broccoli cabbage: 500 g
2
Boil the farfalle in a large amount of salted boiling water without overcooking. Drain in a colander and let the water drain.
- Farfalle pasta (butterflies): 350 g
3
Peel the onion and garlic, and cut them into cubes like the ham. Sauté the onion and garlic cubes in hot butter until translucent.
- Onion: 1 piece
- Garlic: 1 clove
- Boiled ham: 150 g
- Butter: 40 g
4
Add diced ham, broccoli, and sauté a little.
- Boiled ham: 150 g
- Broccoli cabbage: 500 g
5
Mix with cottage cheese, cheese, and melt over low heat.
- Cottage cheese: 200 g
- Hard cheese: 150 g
6
Wash the basil, dry it, and separate the leaves from the stems. Mix the farfalle with the sauce, sprinkle with a few basil leaves, and serve.
- Basil: 4 pieces
- Farfalle pasta (butterflies): 350 g