12 ounces farfalle pasta (also known as bowtie)
1 pound broccoli florets, frozen or fresh
3 large ripe tomatoes, divided
3/4 pound onion, diced
4 garlic cloves, very finely minced
One 15-ounce can chickpeas, drained
3/4 cup chopped basil leaves, divided
1/2 pound fresh full-fat mozzarella, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater)
1 lemon, juiced
3/4 cup grated Parmesan, divided
2 teaspoons salt
1 teaspoon black pepper