Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Remove to a colander; reserve the pasta water for later use.

Add broccoli to a microwave-safe container along with 1/4 cup water. Cover and cook on High until bright green and tender with a bite, about 4 minutes. Drain; season with salt. Keep warm.

Meanwhile, melt butter in a skillet or saucepan over low heat. Stir in cream and allow to simmer, stirring often, for 3 to 4 minutes.

Add cheese and garlic, stirring continuously, until cheese is melted. Stir in nutmeg and remove from heat. If sauce is too thick, stir in a bit of reserved pasta water. Season to taste with salt and pepper.