🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Rinse the broccoli thoroughly. Trim the stem and separate the florets. Chop any large florets into halves or quarters.

2. 2

   Peel the potatoes and chop them into evenly sized pieces.

3. 3

   Fill a large pot with water and bring to a boil. Add the potatoes and broccoli and cook until tender, about 20–25 minutes.

4. 4

   In a large skillet, heat olive oil and sauté a clove of garlic until golden brown. Remove and set aside.

5. 5

   Drain the cooked vegetables, reserving the cooking water. Toss the vegetables with olive oil, salt, pepper, and grated caciocavallo cheese. Mix well.

6. 6

   Bring the reserved cooking water back to a boil and cook the pasta al dente, following package instructions.

7. 7

   Blend 2/3 of the cooked broccoli and potatoes until smooth and creamy. Add a splash of reserved cooking water if needed. Adjust seasoning to taste.

8. 8

   Pour the creamy mixture into the skillet used for the garlic. Add the cooked pasta, sun-dried tomatoes (soaked and sliced), and combine thoroughly.

9. 9

   Divide the pasta among serving plates, topping each with the remaining broccoli florets and potato pieces. Garnish with freshly ground black pepper.