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Bowties with Broccoli Pesto
Bowties with Broccoli Pesto
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Prep Time:
20 minutes
Total Time:
30 minutes
Broccoli shines in both the pesto and pasta, elevating color and flavor.
Ingredients:
  • 1 bag (12 oz) frozen broccoli cuts
  • 1/2 cup fresh basil leaves
  • 1/4 cup walnuts
  • 1 clove garlic
  • 1/4 cup shredded fresh Parmesan cheese
  • 1/8 teaspoon pepper
  • 1/3 cup olive oil
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • 4 cups uncooked multigrain bow-tie (farfalle) pasta (8 oz)
  • 1 medium yellow bell pepper, cut into small bite-size strips
  • 1 medium plum (Roma) tomato, seeded, chopped
  • Additional shredded fresh Parmesan cheese, if desired
Instructions:
  • Prepare the broccoli according to the package instructions until just tender. Reserve 1 1/2 cups of cooked broccoli and set aside.
  • Combine the remaining 1 1/2 cups of broccoli and all the remaining pesto ingredients in a food processor. Process until smooth, making sure to scrape down the sides with a rubber spatula as needed.
  • Boil pasta in a 4-quart saucepan per package instructions, adding 1 1/2 cups of reserved broccoli and bell pepper in the last minute of cooking. Drain and transfer to serving bowl. Mix in tomato and pesto, ensuring pasta is evenly coated. Finish by sprinkling with extra cheese.

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