Bow Ties with Broccoli Pesto
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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
- 6 Tbs. blanched hazelnuts, plus more for garnish, optional
- 2 cups broccoli florets
- 1 1/2 cups loosely packed parsley leaves
- 1/4 cup plus 2 Tbs. olive oil, plus more for drizzling, optional
- 1/2 cup mint leaves
- 4 tsp. lemon juice
- 1 1/2 tsp. grated lemon zest
- 1 1/2 tsp. capers, rinsed and drained, optional
- 5 large garlic cloves, peeled
- 12 oz. farfalle pasta
- Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside.
- 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.
- 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.
- 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.
If you’re interested in more pasta recipes, you might want to try these:
- Calories 261
- Carbohydrate Content 32 g
- Cholesterol Content 0 mg
- Fat Content 13 g
- Fiber Content 3 g
- Protein Content 7 g
- Saturated Fat Content 2 g
- Sodium Content 14 mg
- Sugar Content 2 g