Bow Ties with Broccoli Pesto - 32g Carbs, 3g Fiber, 2g Sugar
Vegetarian Times Issue: April 2010 p. 64
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.
Servings: 9
6 Tbsp blanched hazelnuts, plus more for garnish, optional
2 cups broccoli florets
1 1/2 cups loosely packed parsley leaves
1/4 cup PLUS 2 Tbsp 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
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.
Servings: 9
Serving Size: 1 cup
Nutrition per Serving:
261 Calories, 13g Total Fat, 2g Saturated Fat, 0mg Cholesterol,
7g Protein, 32g Carbs, 3g Fiber, 2g Sugars, 14mg Sodium
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