Homemade Farfalle and Roasted Broccoflower Pasta
12
- Prep Time10 min
- Total Time35 min
- Makes5 servings
Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.
This easy roasted broccoflower pasta recipe is packed with tender-crisp vegetables. Tip: Substitute store-bought farfalle if you're short on time.
Ingredients
340 g broccoflower or Romanesco, cut into florets (about 5 cups)
6 shallots, quartered
2 tbsp olive oil
1/4 tsp salt
4 slices prosciutto
1 batch Homemade egg pasta, cut into farfalle
1/2 cup vegetable broth
2 tbsp salted butter
1 1/2 cups finely grated Parmigiano-Reggiano cheese, divided
1 cup frozen peas, thawed
Instructions
Make Homemade Egg Pasta Dough, and roll according to instructions below.
Position rack in centre of oven, then preheat to 450F. Toss broccoflower and shallots with olive oil and salt on a baking sheet. Season with pepper. Spread vegetables in one layer. Roast until edges are golden, 10 to 12 min.
Arrange prosciutto in one layer on another sheet. Bake until crisp, 2 to 4 min. Remove and set aside.
Cook farfalle in boiling water until al dente, 3 to 5 min. Reserve 1/2 cup pasta water, then drain and set aside.
Add broth, butter and pasta water to same pasta pot. Boil, then reduce heat to medium. Add 1 cup cheese, 1⁄4 cup at a time, stirring after each addition. (If you add too much at once, cheese may separate.) Stir until smooth and thickened. Season with pepper.
Stir in peas, pasta, broccoflower and shallots until coated. Divide into bowls. Crumble prosciutto and sprinkle over pasta with remaining cheese.
How To Roll Farfalle
- Dust a rimmed baking sheet with semolina. If rolling by hand, divide full batch of dough into 4 pieces and form each into a square. On a floured counter, use a rolling pin to roll into 1-mm-thick squares.
- If using a pasta roller, divide full batch of dough into 6 parts. Laminate and roll the dough at thickest setting, 2 or 3 times. Continue rolling dough through machine while reducing size setting until you reach 1-mm.
- Cut pasta sheet lengthwise into 1-in.-wide strips. Using a pastry cutter, cut strips into 2-in.-wide pieces. Pinch top and bottom of each rectangle to make a butterfly shape. Transfer to prepared sheet. Repeat with remaining dough.
Nutrition (per serving)
Calories 501, Protein 24g, Carbohydrates 47g, Fat 25g, Fibre 4g, Sodium 1239mg.
Get the recipe for Homemade Egg Pasta Dough here.
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