Bow Ties With Broccoli Pesto

Recipe by Kim Petro
READY IN: 30mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toast hazelnuts in skillet 3 to 5 minutes, shaking skillet often.
  • Cool, coarsley chop, and set aside.
  • Cook broccoli in boiling water 2 to 3 minutes. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.
  • Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers, and garlicin food processor until smooth.
  • Season with salt and pepper.
  • Cook farfalle according to package directions in water used to cook broccoli.
  • Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water.
  • Garnish with hazelnuts, and drizzle with olive oil.
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