Red And Green Farfalle Pasta

• 3 lbs farfalle pasta
• 1 cup sun-dried tomato, drained and chopped (packed in oil or water)
• 1 cup roasted red pepper, drained and chopped
• 1 (15 ounce) can green peas, drained
• 1 cup broccoli floret
• 2 cups fresh basil leaves
• 1/2 cup grated parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 tablespoons chopped garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup toasted walnuts (optional) or 1/2 cup almonds (optional)

1. Cook farfalle pasta al dente per package directions and drain in colander.
2. Fill a 1-quart pot with approximately 1 inch of water on the bottom, and bring to a soft boil. Add broccoli florets, cover, and steam for 2-3 minutes until just softened. Drain water and pat broccoli dry between paper towels.
3. Combine basis with pine nuts in a food processor and pulse a few times. Add garlic and cheese and pulse a few times more.
4. Slowly add the olive oil to the food processor in a constant stream while the processor is running. Scrape sides with a rubber spatula and pulse until you have a consistent pesto sauce. Add salt and pepper to taste.
5. Combine pasta, sun-dried tomatoes, red peppers, peas, and broccoli in a large bowl. Stir in pesto sauce until thoroughly combined.
6. Optional: If you want to add some crunch, stir in the toasted walnuts or almonds.
7. Can be served warm or cold.

pasta, tomato, red pepper, green peas, broccoli floret, fresh basil, parmesan cheese, extra virgin olive oil, pine nuts, garlic, salt, pepper, walnuts

Taken from www.food.com/recipe/red-and-green-farfalle-pasta-509590 (may not work)