Bow Ties With Broccoli Pesto

Submitted by Kim Petro

"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!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 9

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.

Reviews

[Karen Elizabeth]

Very very easy and really good, I did like the concept of using broccoli, and the other herbs were easily found in my garden. I actually made the pesto the day before, which I would quite recommend, make it when you have time and keep it in the fridge, lots of things you can use this delicious pesto for!! I used farfalle as suggested, for a very quick and easy dinner after a long day at the office, and I chopped a few olives onto it as garnish and for a bit of colour contrast. Thanks Kim, very nice, made for Spring PAC 2013