White Bean and Broccoli Farfalle



400 grams cannellini beans
250 grams farfalle
200 grams broccoli
20 grams basil
2 cloves garlic
2 roma tomato
2 tbsp finely grated parmesan
1 onions
0.5 cup water
extra virgin olive oil*
salt & pepper*

*pantry item


– pop a pan of salted water on to boil
– wash broccoli
– peel and finely chop onions
– peel and crush garlic
– drain and rinse cannellini beans
– wash and chop roma tomato
– wash basil and tear leaves


1. Cut small florets from broccoli. Trim and coarsely grate stem.
2. 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.
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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