Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g broccoli
- 500 g pasta, (Farfalle)
- 1 medium onion (s)
- 2 clove (s) garlic, finely diced
- 1 handful basil leaves, chopped
- 3 tablespoon parsley, chopped
- 1 can tomato (s), (pizza tomato)
- 200 ml cream
- 100 ml water
- 200 g cheese, rated (Emmentaler)
- 3 teaspoons basil pesto
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Separate the broccoli florets from the stem, blanch them in boiling water and rinse with cold water. Cook the noodles al dente. Peel, halve and slice the onion.
- Mix the tomatoes, cream, water, chopped garlic, basil and parsley together. Season to taste with salt and pepper. Mix the pasta in a large baking dish with onion rings and broccoli florets and pour the sauce over them. Scatter cheese on top and distribute the pesto selectively.
- Bake the casserole, covered with aluminum foil, at 200 ° C for 30-40 minutes until the liquid is completely absorbed / evaporated.
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