Farfalle with Beetroot Cream and Crispy Broccoli

• • 1 package (500g) Mitsides Farfalle pasta
• • 1 Mitsides natural vegetable stock cube
• • 1 teaspoon (8g) salt
• • 1 can (400g) coconut milk or cream

For the Beetroot Cream

• • 1 cup (100g) walnuts
• • 3 tablespoons (30ml) olive oil
• • 3 cups (500g) boiled beetroots, diced
• • 1 well-filled teaspoon (15g) Mitsides tomato paste
• • 2 cloves garlic
• • 4 tablespoons (40ml) fresh lemon juice
• • 1 teaspoon (8g) salt
• • 1/3 teaspoon black pepper
• • 1 cup (250ml) pasta cooking water

For the Crispy Broccoli

• • ¼ cup (65ml) olive oil
• • ½ kg fresh broccoli cut into small florets
• • ½ teaspoon (4g) salt
• • 1 tablespoon (10g) lemon juice

For Garnish

• • 1 teaspoon (5g) lemon zest
• • 1 pinch of chili flakes (optional)

For the Farfalle:

1. 1. In a pot, add 3 liters of water and bring it to a rolling boil. Add the Mitsides natural vegetable stock and the salt.
2. 2. Add the Mitsides Farfalle pasta and stir.
3. 3. When the water returns to a boil, reduce the heat to medium and cook the pasta for about 10 minutes, until al dente.

Meanwhile, prepare the beetroot cream:

1. 1. In a frying pan, toast the walnuts for about 3 minutes until fragrant. Transfer them to a plate and let them cool slightly.
2. 2. In the same pan, heat the olive oil and sauté the beetroots for 3–4 minutes over medium heat until well heated and the flavor is slightly concentrated. Add the garlic and stir for a few seconds to release its aromas.
3. 3. Place them in the blender jar and add the toasted walnuts (keep a few for serving), the tomato paste, lemon juice, salt, pepper, and the pasta cooking water. Blend until you have a smooth and velvety cream.

For the Crispy Broccoli:

1. 1. Heat the olive oil in a large frying pan over high heat. Add the broccoli and sauté for about 4–5 minutes until tender but still crisp and bright green.
2. 2. Finally, add the salt, pepper, and lemon juice. Drain the pasta, reserving some of the cooking water, and transfer it to the pan. Add the beetroot cream and the coconut milk or cream and stir gently. If necessary, add a little more of the pasta cooking water.