Farfalle Pasta Salad with Broccoli Pesto

• 20 fresh broccoli florets, rinsed
• 1/2 tsp. water
• 3/4 cup fresh parsley leaves
• 4 Tbsp. pistachios
• 1/2 cup KRAFT Parmesan Cheese
• 1/3 cup prepared GOOD SEASONS Italian Dressing Mix
• 3 cups uncooked farfalle (bow-tie pasta)
• 5 sweet peppers, chopped

1. In a medium saucepan boil broccoli florets with enough water to cover.
2. Approximately 5 minutes.
3. Remove florets with a slotted spoon and place on a plate to cool.
4. Reserve the water to cook pasta in.
5. In a food processor, pulse broccoli, parsley, 2 tablespoons pistachios, parmesan cheese and dressing until finely chopped and combined; approximately 30 seconds.
6. Cook farfalle pasta according to package.
7. Reserve 1/2 cup of cooking water.
8. Drain and return pasta to the pot.
9. Over low heat, add the pesto and chopped peppers to the pot and 1/4 cup of reserved water.
10. Toss to combine.
11. Add more water to thin out pesto if necessary.
12. Cook for 5-7 minutes or until sweet peppers begin to soften.
13. Serve with a baby arugula salad dressed with remaining Italian dressing.
14. Sprinkle with remaining pistachios.

broccoli florets, water, parsley, pistachios, parmesan cheese, seasons italian dressing, pasta, sweet peppers

Taken from www.kraftrecipes.com/recipes/farfalle-pasta-salad-broccoli-pesto-165539.aspx (may not work)