Cheese farfalle with broccoli and mozzarella on skewers

Ingredients:

• 350 rubles for bow-shaped pasta (farfalle)
• 1 small head of broccoli, cut into florets
• 1 tbsp extra-virgin olive oil + extra for drizzling
• 3 tbsp. l. grated parmesan
• 1 clove of garlic, grated
• 2 tablespoons unsalted butter
• 3 tbsp. flour
• 0.5 tsp Dijon or yellow mustard
• 1.5 cups of milk
• 1.5 tbsp. grated cheddar (170 gr.)
• 8 small mozzarella balls (bocconcini), cut in half
• 12 cherry tomatoes, halved

Preparation:

1. Preheat oven to 230°C.
2. Bring a large pot of water to a boil and add salt. Add the pasta and cook according to package directions. Drain and set the pasta aside (do not wash the pot).
3. Meanwhile, place the broccoli on a baking sheet and toss with 1 tablespoon of olive oil, Parmesan cheese, and garlic. Place in the oven and bake until the broccoli is lightly browned and the cheese is starting to brown, about 12 minutes.
4. In the same saucepan the pasta was cooked in, melt the butter over medium heat. Whisk in the flour; cook, stirring, until the flour is lightly toasted, about 2 minutes. Add the mustard and milk and cook, stirring occasionally, until the sauce thickens, 4 to 5 minutes. Add the cheddar and season with salt and pepper to taste; continue cooking until the cheese is melted, another 1 to 2 minutes. Add the pasta and stir until coated in the sauce and heated through, about 1 minute.
5. Thread the mozzarella and tomatoes onto 8 small wooden skewers. Drizzle with olive oil and season with salt and black pepper. Serve with pasta in a thick cheese sauce and roasted broccoli.