Broccoli Pesto Pasta
This turned out great. The pesto is absolutely perfect and it sticks to the pasta much better than traditional pesto. The bow ties are a great match but I'm sure any pasta would work too. Spirals I think would really hold the pesto. It was fairly quick and easy to make, and only used one pot plus the food processor.
Yield
4 servingsPrep
10 minCook
10 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
hazelnuts (filberts)
blanced |
|
| 2 | tablespoons |
hazelnuts (filberts)
blanched, plus more for garnish |
|
| 2 | cups |
broccoli florets
|
|
| 1 ½ | cups |
parsley leaves
loosely packed, can include part of the stems |
|
| 6 | tablespoons |
olive oil, extra-virgin
plus more for drizzling |
|
| 4 | teaspoons |
lemon juice
|
|
| 2 | teaspoons |
lemon zest
|
|
| ½ | cup |
mint leaves
|
*
|
| 2 | teaspoons |
capers
rinsed and drained |
*
|
| 2 | large |
garlic
or more or less to taste |
*
|
| 12 | ounces |
bow-tie pasta (farfalle)
prefer whole wheat, 1 package |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
hazelnuts (filberts)
blanced |
|
| 3E+1 | ml |
hazelnuts (filberts)
blanched, plus more for garnish |
|
| 473 | ml |
broccoli florets
|
|
| 355 | ml |
parsley leaves
loosely packed, can include part of the stems |
|
| 9E+1 | ml |
olive oil, extra-virgin
plus more for drizzling |
|
| 2E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
lemon zest
|
|
| 118 | ml |
mint leaves
|
*
|
| 1E+1 | ml |
capers
rinsed and drained |
*
|
| 2 | large |
garlic
or more or less to taste |
*
|
| 346.8 | ml/g |
bow-tie pasta (farfalle)
prefer whole wheat, 1 package |
|
Directions
Toast hazelnuts in skillet about 5 minutes, or until golden, shaking skillet often, do not let burn.
Cool, coarsely chop, and set aside.
At the same time, bring large pot of water to a boil.
Cook broccoli in boiling water 3 to 4 minutes, or until tender.
Remove with slotted spoon.
Drain, and rinse under cold water. Drain again.
Pulse hazelnuts, broccoli, parsley, olive oil, mint, lemon juice, lemon zest, capers and garlic in food processor until smooth.
Season with salt and pepper.
Cook pasta according to package directions in broccoli cooking water.
Reserve ¼ cup cooking water before draining. Toss pasta with pesto and pasta cooking water.
Garnish with toasted hazelnuts.
Drizzle with olive oil.
