1 pound farfalle pasta
approx. 4-5 cups small broccoli florets
approx. 2-3 cups grape tomatoes, sliced in half
1 15-ounce tub ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup chopped fresh basil
zest of 1 large lemon
black pepper to taste
olive oil for seasoning cooked pasta
Get a pot of water going, for cooking the pasta, that's large enough to eventually cook the broccoli florets in, at the same time when the pasta is almost done.
While the water is coming to a boil, do any of the knife work you need to do and then use a large mixing bowl to combine one 15-ounce tub ricotta cheese with 1/2 cup grated parmesan cheese, 1/2 cup chopped fresh basil, the lemon zest from 1 large lemon and add a generous crack of black pepper to that and mix to combine.
Once the water comes to a boil, add the 1-pound box of farfalle and cook that until it is 2-3 minutes away from being done. Then add the broccoli florets and cook those until they are tender crisp.
Next, drain it really well through a colander in the sink but don't run any cold water over it. Then pour it out onto a large baking tray or two, add a little olive oil and toss to coat and let it cool down to room temperature.
Once it has cooled down, add the pasta and broccoli to the bowl with the ricotta cheese and add the sliced grape tomatoes and toss everything together until it is nicely combined.
Try garnishing with toasted walnuts for added crunch, protein and flavor.
Although you could serve this warm, I think it's better served room temperature, especially during the hotter summer month's.
Not cooling the pasta and broccoli down with cold water helps the pasta retain more natural flavor.