Red and Green Farfalle Pasta

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READY IN: 27mins
SERVES: 12
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook farfalle pasta al dente per package directions and drain in colander.
  • 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.
  • Combine basis with pine nuts in a food processor and pulse a few times. Add garlic and cheese and pulse a few times more.
  • 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.
  • Combine pasta, sun-dried tomatoes, red peppers, peas, and broccoli in a large bowl. Stir in pesto sauce until thoroughly combined.
  • Optional: If you want to add some crunch, stir in the toasted walnuts or almonds.
  • Can be served warm or cold.
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