Broccoli Pesto Pasta

• 1/4 cup hazelnuts (filberts) blanced
• 2 tablespoons hazelnuts (filberts) blanched, plus more for garnish
• 2 cups broccoli florets
• 1 1/2 cups parsley leaves loosely packed, can include part of the stems
• 6 tablespoons olive oil, extra-virgin plus more for drizzling
• 4 teaspoons lemon juice
• 2 teaspoons lemon zest
• 1/2 cup mint leaves
• 2 teaspoons capers rinsed and drained
• 2 large garlic or more or less to taste
• 12 ounces pasta, bow-tie (farfalle) prefer whole wheat, 1 package

1. Toast hazelnuts in skillet about 5 minutes, or until golden, shaking skillet often, do not let burn.
2. Cool, coarsely chop, and set aside.
3. At the same time, bring large pot of water to a boil.
4. Cook broccoli in boiling water 3 to 4 minutes, or until tender.
5. Remove with slotted spoon.
6. Drain, and rinse under cold water.
7. Drain again.
8. Pulse hazelnuts, broccoli, parsley, olive oil, mint, lemon juice, lemon zest, capers and garlic in food processor until smooth.
9. Season with salt and pepper.
10. Cook pasta according to package directions in broccoli cooking water.
11. Reserve 1/4 cup cooking water before draining.
12. Toss pasta with pesto and pasta cooking water.
13. Garnish with toasted hazelnuts.
14. Drizzle with olive oil.

hazelnuts, hazelnuts, broccoli florets, parsley, olive oil, lemon juice, lemon zest, mint leaves, capers, garlic, pasta

Taken from recipeland.com/recipe/v/broccoli-pesto-pasta-50318 (may not work)