nutritional information

Per 1-cup serving:

  • Calories: 261
  • Protein: 7 g
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 32 g
  • Cholesterol: 0 mg
  • Sodium: 14 mg
  • Fiber: 3 g
  • Sugar: 2 g

Bow Ties with Broccoli Pesto

Bow Ties with Broccoli Pesto

Serves 9

30 minutes or fewer

When you want a luscious homemade pesto long before basil comes into season, turn to broccoli. Here, cooked broccoli is blended with fresh mint and parsley for a bright, springtime take on the pasta sauce.
  • 6 Tbs. blanched hazelnuts, plus more for garnish, optional
  • 2 cups broccoli florets
  • 1 ½ cups loosely packed parsley leaves
  • ¼ cup plus 2 Tbs. olive oil, plus more for drizzling, optional
  • ½ cup mint leaves
  • 4 tsp. lemon juice
  • 1 ½ tsp. grated lemon zest
  • 1 ½ tsp. capers, rinsed and drained, optional
  • 5 large garlic cloves, peeled
  • 12 oz. farfalle pasta

1. Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside.

2. Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.

3. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired.

4. Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using,
and drizzle with olive oil, if desired.

April 2010 p.64

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My family and I really enjoyed this recipe! I halved the amount of parsley after reading some of the comments.

Amy - 2015-01-25 21:04:29

Too green tasting for me.

Kerry - 2014-12-30 00:18:30


cris - 2014-04-13 22:39:46

I used some the other suggestions and added nutritional yeast and plenty of broccoli cooking water to get the right fluidity. I also substituted basil for the mint and tossed veggies in with the pasta and pesto: zucchini, olives, dried tomatoes, mushrooms and green onion. It was incredibly satisfying. I would consider tossing in some feta if I wanted to add a cheese.

Alicia - 2013-06-20 00:42:23

I think this is great! I used walnuts for the nuts and toasted them with my garlic. It was really tasty! I'll make this again.

Sarah Burns Warman - 2013-06-17 21:59:21

Refrigerate the pesto until cold and use zuchinni made into spaghetti with a spiralizer in place of the farfalle and mix pesto and zuchinni together for an almost raw very excellent dish.

Tom Bernier - 2013-05-12 09:53:59

Made this today. I used walnuts instead of hazelnuts and as I didn't have enough parsley I added some chopped chard. I used juice of half a lemon instead of zest. I had trouble getting the mixture going in the blender so instead of more oil I used about 1/3 cup of the liquid from the broccoli and that really did the trick and made it more flavourful with a good consistency. I topped it with some chopped nuts and green onions. Very good and easy vegan recipe. I think the pesto itself could also be used on crackers as a dip.

Carolyn - 2013-04-06 16:13:29

My family thought this was disgusting. Never making it again.

Sara - 2013-02-24 23:43:19

This didn't turn out how I hoped. Like other comments said, the texture was a bit off. More of a dip than a sauce, I had to add extra oil to make mix with the pasta. Also I think it would have been a bit better textured, and perhaps flavored, if I would have steamed the broccoli instead of blanching it first. After everything it was bland. I was attracted to this recipe because of its relatively low calories per serving, but I had to add so much salt and oil to it that any benefits of the original nutritional count (which was already a bit high in the fat) were lost.

Stefanie Fisher - 2012-12-11 06:50:42

I just made the broccoli pesto tonight. I was skeptical about the huge quantity of garlic in this recipe, but I decided to go with it and follow the recipe as closely as I could with what I had on hand. It's definitely overpoweringly garlicky, and I'd halve the garlic next time, but it's still delicious! I also had to substitute hazelnuts for toasted almonds, which was all I had on hand. And along with the parsley and mint I threw in a bunch of basil that was gasping its last in my fridge. It's fantastically flavourful, and it works great as a vegan pesto, but I ended up missing the cheese so I added a bit afterward. It turned out super thick - the consistency is more like thick hummus than pesto without the addition of extra oil. I haven't tried it as a pasta toss yet, but I think it might not coat the pasta too well. I think it would make a fantastic spread, though, and I plan to make stuffed roasted tomatoes with it tomorrow. I can't wait to try this pesto out on a few different dishes!

Carrie Davies - 2012-11-08 07:25:59

Thank you so much for this recipe. It tasted sooo good: I only substituted sliced green salad olives for the capers because I had them already. I doubled the pesto recipe but kept the pasta the same. It was wonderfully full of flavor, the garlic, the lemon, the mint, all goes so well with the broccoli! I love hazelnuts but peeling them was alot of work. It was delicious, my 2 daughters loved it and we are always trying new Vegan recipes. *****

Cindee K - 2012-06-17 22:26:42