Bow Ties With Broccoli Pesto |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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This recipe is from Vegetarian Times April 2010 edition. I love pesto and when I you can use broccoli I just had to try it. The recipe calls for hazlenuts, which I didn't have so I used toasted almonds. I think next time I make this I will use it on white pizza. Ummm it's so good! Ingredients:
6 tablespoons blanched hazelnuts |
2 cups broccoli florets |
1 1/2 cups loosely packed fresh parsley leaves |
1/4 cup plus 2 tbs. olive oil, plus more for drizziling |
1/2 cup mint leaf |
4 teaspoons lemon juice |
1 1/2 teaspoons grated lemon zest |
1 1/2 teaspoons capers, rinsed and drained (optional) |
5 large garlic cloves |
12 ounces farfalle pasta |
Directions:
1. Toast hazelnuts in skillet 3 to 5 minutes, shaking skillet often.
2. Cool, coarsley chop, and set aside.
3. Cook broccoli in boiling water 2 to 3 minutes. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.
4. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers, and garlicin food processor until smooth.
5. Season with salt and pepper.
6. Cook farfalle according to package directions in water used to cook broccoli.
7. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water.
8. Garnish with hazelnuts, and drizzle with olive oil.
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