Farfalle with Broccoli Pesto

The best pasta with pesto ever! Broccoli makes everything tastier. Garnish with more toasted hazelnuts and drizzle in olive oil to serve.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 584 Calories

Ingredients

• 4 teaspoons lemon juice
• 1 ½ teaspoons lemon zest
• 2 tablespoons olive oil
• ¼ cup olive oil
• salt and ground black pepper to taste
• 2 cups broccoli florets
• 1 (12 ounce) package farfalle pasta
• ½ cup fresh mint leaves
• 6 tablespoons blanched hazelnuts (Optional)
• 1 ½ cups lightly packed fresh parsley leaves
• 5 large cloves garlic, peeled
• 1 ½ teaspoons capers, drained and rinsed (Optional)

Recipe Instructions

Step 1

Heat a skillet over medium heat. Toast hazelnuts, shaking skillet often, until golden, 3 to 5 minutes. Remove from heat and let cool.

Step 2

Bring a large pot of water to a boil. Cook broccoli in boiling water until tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Bring water back to a boil and add farfalle; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Step 3

Meanwhile, roughly chop cooled hazelnuts. Place hazelnuts, broccoli, parsley, mint, 1/4 cup plus 2 tablespoons olive oil, garlic, lemon juice, and lemon zest in a food processor. Puree until smooth. Season pesto with salt and pepper.

Step 4

Drain farfalle, reserving 1/4 cup cooking water. Toss farfalle with pesto, reserved cooking water, and capers until well coated.