Red and Green Farfalle Pasta

Submitted by ostfeldg

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

 

• Ready In: 27mins
• Ingredients: 13
• Yields: 12 cups
• Serves: 12

ingredients

• 1360.77 g farfalle pasta
• 236.59 ml sun-dried tomato, drained and chopped (packed in oil or water)
• 236.59 ml roasted red pepper, drained and chopped
• 425.24 g can green peas, drained
• 236.59 ml broccoli floret
• 473.18 ml fresh basil leaves
• 118.29 ml grated parmesan cheese
• 118.29 ml extra virgin olive oil
• 78.78 ml pine nuts
• 44.37 ml chopped garlic
• 4.92 ml salt
• 2.46 ml pepper
• 118.29 ml toasted walnuts (optional) or 118.29 ml almonds (optional)

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.