Bow Ties With Broccoli Pesto
- 6 Tbs. blanched hazelnuts, plus more for garnish, optional 2 cups broccoli florets 1 A1/2 cups loosely packed parsley leaves A1/4 cup plus 2 Tbs. olive oil, plus more for drizzling, optional A1/2 cup mint leaves 4 tsp. lemon juice 1 A1/2 tsp. grated lemon zest 1 A1/2 tsp. capers, rinsed and drained, optional 5 large garlic cloves, peeled 12 oz. farfalle pasta
- Read More http://www.epicurious.com/community/memberrecipes/submitarecipe#ixzz0nHRzx0nA
- . Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside. 2. Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again. 3. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired. 4. Cook farfalle according to package directions in broccoli cooking water. Reserve A1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using, and drizzle with olive oil, if desired. PER 1-CUP SERVING: 261 CAL; 7 G PROT; 13 G TOTAL FAT (2 G SAT FAT); 32 G CARB; 0 MG CHOL; 14 MG SOD; 3 G FIBER; 2 G SUGARS
- Read More http://www.epicurious.com/community/memberrecipes/submitarecipe#ixzz0nHS5Hs4j
blanched hazelnuts
Taken from www.epicurious.com/recipes/member/views/bow-ties-with-broccoli-pesto-50081933 (may not work)