Broccoli and Pasta Pesto
Ingredients
| 3/4 lb broccoli florets (3 cups) | ||
| 3/4 lb broccoli florets (3 cups) | ||
| 1/2 cup fresh basil leaves | ||
| 1/4 cup walnuts | ||
| 2 cloves garlic | ||
| 1/4 cup fresh Parmesan cheese, shredded | ||
| kosher salt and black pepper to taste | ||
| 1/3 cup extra virgin olive oil | ||
| 2 tbs water | ||
| 1 tsp lemon juice | ||
| 4 cups uncooked bow tie pasta | ||
| 1 yellow bell pepper, cut into strips | ||
| 1 roma tomato, peeled, seeded and chopped | ||
| Parmesan cheese for garnish |
- Add broccoli to boiling water and cook until crisp tender. About 5 minutes.
- Then plunge broccoli into ice water to stop the cooking. Drain, then set aside 1 and 1/2 cups of the broccoli
- Place the remaining 1 and 1/2 cups of broccoli and all of the pesto ingredients in a food processor and process until smooth, stopping occasionally to scrape down the sides.
- In a 4 quart sauce pan cook the pasta according to package directions, adding the reserved 1 and 1/2 cups of broccoli and bell pepper during the last minute of cooking time.
- Drain and place in a serving bowl.
- Add tomato and pesto, toss to coat.
- Sprinkle with additional Parmesan cheese.
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