Broccoli and Pasta Pesto

  • 35 mins
  • 14 ingredients

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

Directions:

  • 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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