cup toasted walnuts (optional) or 1/2 cup almonds (optional)
Serving Size: 1 (203) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 133 g22 %
Total Fat 14.9 g22 %
Saturated Fat 2.5 g12 %
Cholesterol 3.7 mg
Sodium 522.6 mg
Dietary Fiber 6.5 g25 %
Sugars 7 g27 %
Protein 20.2 g
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.