Bow Ties with Broccoli Pesto
(from jessy_k1065’s recipe box)
http://www.vegetariantimes.com/recipes/11287?section=
Serves 9 peopleCategories: Pasta
Ingredients
- 6 Tbs. blanched hazelnuts, plus more for garnish, optional
- 2 cups broccoli florets
- 1 1/2 cups loosely packed parsley leaves
- 1/4 cup plus 2 Tbs. olive oil, plus more for drizzling, optional
- 1/2 cup mint leaves
- 4 tsp. lemon juice
- 1 1/2 tsp. grated lemon zest
- 1 1/2 tsp. capers, rinsed and drained, optional
- 5 large garlic cloves, peeled
- 12 oz. farfalle pasta
Directions
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Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside.
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Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.
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Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired.
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Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using,
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and drizzle with olive oil, if desired.