 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1/4 | cup, whipped | heavy cream | 1/3 | ounce | grated parmesan | 1 | tablespoon | unsalted butter, cold | 2 | ounces | bow tie pasta | 1/3 | spear (about 5" long) | Broccoli, raw |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Cook bow tie in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water)until al dente. Reserve 1/2 cup cooking water, then drain pasta. | 2 | Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper. | 3 | Add bow ties, 1/4 cup reserved water and cheese to sauce and toss. Add more cooking water to sauce as necessary. |
|