Wednesday, April 28, 2010

Bow Ties with Broccoli Pesto

Greetings, all! Just thought I'd share a simple and delicious recipe with you that I found in this month's issue of Veg Times. The whole theme of this month's issue was to incorporate more broccoli into your diet. (As if that's a challenge... pfft.) The first thing I thought when I tasted this recipe was, "This is the ideal recipe to trick your kid into eating their broccoli." Though, I gotta tell ya', as a kid I never understood why broccoli was the dreaded vegetable. I tagged this recipe as pretty innovative because I had never thought to make a pesto with anything other than a green leaf of some kind. You obviously can't tell the difference in texture because it's pulverized. Tybrus and I topped it with some shredded Daiya mozarella. NOM. (More to come on our most recent Vegan Essentials purchase!)

Bow Ties with Broccoli Pesto

6 tbs blanched hazelnuts, plus more for garnish (I used walnuts because they're cheap)
2 cups broccoli florets
1 1/2 cups parsley leaves (I used 4 tsp dried parsley)
1/4 plus 2 tbs olive oil
1/2 cup mint leaves
4 tsp lemon juice
1 1/2 tsp lemon zest (I ommitted)
1 1/2 tsp capers, rinsed and drained, optional
5 large garlic cloves, peeled
12 oz farfalle pasta

Toast hazelnuts in skillet 3-5 minutes. Cool, chop, and set aside. Bring large pot of water to boil and blanch broccoli. Rinse, drain, and cool. Pulse broccol, nuts, parsley, mint, lemon juice, zest, garlic, and oil until smooth. Add salt and pepper to taste. Cook farfalle according to package directions. Reserve 1/4 cup of cooking water before draining. Mix pasta, pesto, and cooking water. Garnish with nuts/cheese and serve.

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