Bow Ties with Broccoli Pesto

By leslee236

Ingredients

• 6 T blanched hazelnuts
• 2 C broccoli florets
• 1 1/2 C parsley leaves
• 1/4 C plus 2 T olive oil
• 1/2 C mint leaves
• 4 t lemon juice
• 1 1/2 t grated lemon zest
• 1 1/2 t capers; rinsed and drained
• 5 large garlic cloves
• 12 oz farfalle pasta

Preparation

Step 1

toast hazelnuts in skillet 3-5 min. cool, coarsely chop and set aside.

Cook broccoli in boiling water 2-3 min or until tender.

Pulse hazelnuts, broccoki, parsely, oil, mint, lemon juice, lemon zest, capers and garlic in food processor until smooth. Season with salt and pepper.

Cook pasta in broccoli cooking water. Reserve 1/4 C water before draining. Toss farfalle with pesto and pasta water. Garnish with toasted hazelnuts and drizzle with olive oil.