1 head of broccoli
3 Tab. butter
8 oz. bowtie pasta
Cut off all the florets from the head of the broccoli, leaving the stems about 1/2 inch long. Cut these pieces in half lengthwise. Using a vegetable peeler, peel the long stems and discard the peelings. Cut the peeled stems into 1-inch piece. Put the stems in a small saucepan with 1 1/4 cups water. Bring to a boil. Lower the heat to a simmer, cover the pot and cook until the broccoli is very soft (about 15 min.). Let cool for 5 min.
Transfer the cooked broccoli stems and cooking liquid to a blender. Process until smooth. Add the butter in small bits and process again until very smooth and creamy. Add a little water if the sauce is too thick. Add salt and pepper to taste. Transfer the sauce to a small saucepan and reheat when the pasta is almost cooked. Meanwhile, bring a large pot of salted water to boil and cook the pasta for 8 minutes. Add the halved broccoli florets and cook for another 5 minutes or until the pasta and broccoli are tender. Do not overcook. Drain in a colander. Pour hot sauce over individual servings.