Farfalle with Broccoli Pesto recipe

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Ingredients

6 tablespoons blanched hazelnuts
2 cups broccoli florets
1 (12 ounce) package farfalle pasta
1 ½ cups lightly packed fresh parsley leaves
½ cup fresh mint leaves
¼ cup olive oil
2 tablespoons olive oil
5 large cloves garlic, peeled
4 teaspoons lemon juice
1 ½ teaspoons lemon zest
salt and ground black pepper to taste
1 ½ teaspoons capers, drained and rinsed

Nutrition Info

584.3 calories
carbohydrate: 70.3 g
cholesterol: : -
fat: 29.2 g
fiber: 6.1 g
protein: 15.3 g
saturatedFat: 3.7 g
servingSize: -
sodium: 104.3 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a skillet over medium heat. Toast hazelnuts, shaking skillet often, until golden, 3 to 5 minutes. Remove from heat and let cool.

  2. Bring a large pot of water to a boil. Cook broccoli in boiling water until tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Bring water back to a boil and add farfalle, cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  3. Meanwhile, roughly chop cooled hazelnuts. Place hazelnuts, broccoli, parsley, mint, 1/4 cup plus 2 tablespoons olive oil, garlic, lemon juice, and lemon zest in a food processor. Puree until smooth. Season pesto with salt and pepper.

  4. Drain farfalle, reserving 1/4 cup cooking water. Toss farfalle with pesto, reserved cooking water, and capers until well coated.

Recipe Yield

4 servings

Recipe Note

The best pasta with pesto ever! Broccoli makes everything tastier. Garnish with more toasted hazelnuts and drizzle in olive oil to serve.

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