Bow Ties with Broccoli Pesto

Early spring, first buds opening. My kitchen is fragrant with pesto!! No my basil has not grown yet...its luscious homemade pesto long before basil comes into season, its made with broccoli! Broccoli  blended with fresh mint and parsley...makes a bright, springtime take on the pasta sauce.

Vegetarian Times

Ingredient List

Serves 9

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

Directions

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.

Nutritional Information

Per 1-cup serving: Calories: 261, Protein: 7g, Total fat: 13g, Saturated fat: 2g, Carbs: 32g, Cholesterol: mg, Sodium: 14mg, Fiber: 3g, Sugars: 2g.

I replaced the hazelnuts with almonds to make it healthier and also used whole wheat pasta.