Name: Farfalle with Broccoli Pesto
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Blanched hazelnuts (Optional) - 6 tablespoons; Broccoli florets - 2 cups; Farfalle pasta - 1 (12 ounce) package; Lightly packed fresh parsley leaves - 1 ½ cups; Fresh mint leaves - ½ cup; Olive oil - ¼ cup; Olive oil - 2 tablespoons; Garlic, peeled - 5 large cloves; Lemon juice - 4 teaspoons; Lemon zest - 1 ½ teaspoons; Salt and ground black pepper to taste - 1 ½ teaspoons; Capers, drained and rinsed (Optional) - 1 ½ teaspoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Farfalle with Broccoli Pesto

1. Blanched hazelnuts (Optional) - 6 tablespoons

2. Broccoli florets - 2 cups

3. Farfalle pasta - 1 (12 ounce) package

4. Lightly packed fresh parsley leaves - 1 ½ cups

5. Fresh mint leaves - ½ cup

6. Olive oil - ¼ cup

7. Olive oil - 2 tablespoons

8. Garlic, peeled - 5 large cloves

9. Lemon juice - 4 teaspoons

10. Lemon zest - 1 ½ teaspoons

11. Salt and ground black pepper to taste - 1 ½ teaspoons

12. Capers, drained and rinsed (Optional) - 1 ½ teaspoons

How to cook deliciously - Farfalle with Broccoli Pesto

1. Stage

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

2. Stage

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. Stage

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. Stage

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