Directions:
- Toast hazelnuts in skillet 3 to 5 minutes, shaking skillet often.
- Cool, coarsley chop, and set aside.
- Cook broccoli in boiling water 2 to 3 minutes. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.
- Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers, and garlicin food processor until smooth.
- Season with salt and pepper.
- Cook farfalle according to package directions in water used to cook broccoli.
- Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water.
- Garnish with hazelnuts, and drizzle with olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.09 Kcal (603 kJ) | ||
| Calories from fat | 83.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.25g | 14% | |
|---|---|---|---|
| Sodium | 29.74mg | 1% | |
| Potassium | 268.35mg | 6% | |
| Total Carbs | 12.54g | 4% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 3.53g | 7% | |
| Vitamin C | 36.9mg | 61% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 111.8mg | 621% | |
| Calcium | 67.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 145.01 Kcal (607 kJ) | ||
| Calories from fat | 83.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 14% | |
|---|---|---|---|
| Sodium | 29.93mg | 1% | |
| Potassium | 270.05mg | 6% | |
| Total Carbs | 12.62g | 4% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 3.38g | 13% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 37.1mg | 61% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 112.5mg | 621% | |
| Calcium | 68.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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