Heat a large 14 inch saute pan with olive oil over medium to medium-high heat. Add the broccoli florets and peppers and season with kosher salt to
taste. Cook for about 6-7 minutes until the broccoli chars and softens. Remove to a bowl.
Add the chicken stock, heavy cream, jerk seasoning, and season with a little bit of salt and pepper to taste. Bring to a light simmer. Add the raw farfalle pasta and stir making sure it's coated in the liquid. Add the mushrooms, broccoli, peppers, and stir into the pasta. Bring back up to a simmer over medium to medium-high heat and continue to cook the pasta until just al dente and the vegetables are tender about 8-10 minutes. The starch from the pasta will help create a thick delicious sauce.
Stir the tomato and parmesan cheese into the pasta. Season with salt and pepper to taste, if needed. Garnish with red pepper flakes and scallions
optional and serve right away.
