Bow Ties With Broccoli Pesto

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 9
• 6 tablespoons blanched hazelnuts
• 2 cups broccoli florets
• 1 1/2 cups loosely packed fresh parsley leaves
• 1/4 cup plus 2 tbs. olive oil, plus more for drizziling
• 1/2 cup mint leaf
• 4 teaspoons lemon juice
• 1 1/2 teaspoons grated lemon zest
• 1 1/2 teaspoons capers, rinsed and drained (optional)
• 5 large garlic cloves
• 12 ounces farfalle pasta

Recipe

• 1 toast hazelnuts in skillet 3 to 5 minutes, shaking skillet often.
• 2 cool, coarsley chop, and set aside.
• 3 cook broccoli in boiling water 2 to 3 minutes. remove with slotted spoon. drain, and rinse under cold water. drain again.
• 4 pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers, and garlicin food processor until smooth.
• 5 season with salt and pepper.
• 6 cook farfalle according to package directions in water used to cook broccoli.
• 7 reserve 1/4 cup cooking water before draining. toss farfalle with pesto and pasta cooking water.
• 8 garnish with hazelnuts, and drizzle with olive oil.