Bow Ties With Broccoli Pesto

Total Time
30 mins
0 mins

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!

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  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.