Total Time
27mins
Prep 15 mins
Cook 12 mins

This festive pasta with vibrant red and green ingredients is great as a side dish for the Christmas table.

Ingredients Nutrition

Directions

  1. Cook farfalle pasta al dente per package directions and drain in colander.
  2. Fill a 1-quart pot with approximately 1 inch of water on the bottom, and bring to a soft boil. Add broccoli florets, cover, and steam for 2-3 minutes until just softened. Drain water and pat broccoli dry between paper towels.
  3. Combine basis with pine nuts in a food processor and pulse a few times. Add garlic and cheese and pulse a few times more.
  4. Slowly add the olive oil to the food processor in a constant stream while the processor is running. Scrape sides with a rubber spatula and pulse until you have a consistent pesto sauce. Add salt and pepper to taste.
  5. Combine pasta, sun-dried tomatoes, red peppers, peas, and broccoli in a large bowl. Stir in pesto sauce until thoroughly combined.
  6. Optional: If you want to add some crunch, stir in the toasted walnuts or almonds.
  7. Can be served warm or cold.