Farfalle with broccoli pesto

by Bradley Kenyon

30 May 2010

Recipe: Farfalle with broccoli pesto

Ingredients

  • 1 cup of broccoli florets
  • 3/4th cup parsley leaves, minced
  • 1/4th cup olive oil
  • 1/4th cup mint leaves, minced
  • 2 tsp. lemon juice
  • 1 tsp. grated lemon zest
  • 1 tsp. capers
  • 3 garlic cloves, peeled and minced
  • salt (to taste)
  • pepper (to taste)
  • 6 oz. farfalle pasta

Instructions

  1. Boil a large pot of water. Add the broccoli and cook for 3 minutes (or until tender). Remove the broccoli with a slotted spoon and rinse under water.
  2. Finely chop the broccoli. Combine the broccoli, parsley, oil, mint, lemon juice and zest, capers, garlic, salt, pepper, and 1/8th cup of broccoli cooking water in a bowl. Mix well.
  3. Cook pasta according to the packages directions in the broccoli cooking water (adding water if needed). Drain the pasta and, finally, toss it with the pesto.


Comment