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In a large pot of salted water, bring the chopped broccoli to a boil. Cook until tender but still firm.
Meanwhile, heat olive oil in a pan over medium heat. Add the minced garlic and toast it, being careful not to burn it.
Stir in the chili flakes and toast for 1 minute.
Drain the cooked broccoli and add it to the garlic oil. Toss to coat.
In the same pot of salted water, cook the farfalle until al dente. Drain, reserving some pasta water.
Combine the cooked pasta with the broccoli mixture. Add the parmesan cheese and season with salt and pepper to taste. Use the reserved pasta water here if you want to thin out the sauce.
Finish with an extra sprinkle of parmesan cheese, salt, and pepper.