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Broccoli Pesto Pasta

Broccoli Pesto Pasta Broccoli Pesto Pasta Broccoli Pesto Pasta

This turned out great. The pesto is absolutely perfect and it sticks to the pasta much better than traditional pesto. The bow ties are a great match but I'm sure any pasta would work too. Spirals I think would really hold the pesto. It was fairly quick and easy to make, and only used one pot plus the food processor.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


¼ cup hazelnuts (filberts)
2 tablespoons hazelnuts (filberts)
blanched, plus more for garnish
2 cups broccoli florets
1 ½ cups parsley leaves
loosely packed, can include part of the stems
6 tablespoons olive oil, extra-virgin
plus more for drizzling
4 teaspoons lemon juice
2 teaspoons lemon zest
½ cup mint leaves
2 teaspoons capers
rinsed and drained
2 large garlic
or more or less to taste
12 ounces bow-tie pasta (farfalle)
prefer whole wheat, 1 package


Toast hazelnuts in skillet about 5 minutes, or until golden, shaking skillet often, do not let burn.

Cool, coarsely chop, and set aside.

At the same time, bring large pot of water to a boil.

Cook broccoli in boiling water 3 to 4 minutes, or until tender.

Remove with slotted spoon.

Drain, and rinse under cold water. Drain again.

Pulse hazelnuts, broccoli, parsley, olive oil, mint, lemon juice, lemon zest, capers and garlic in food processor until smooth.

Season with salt and pepper.

Cook pasta according to package directions in broccoli cooking water.

Reserve ¼ cup cooking water before draining. Toss pasta with pesto and pasta cooking water.

Garnish with toasted hazelnuts.

Drizzle with olive oil.


* not incl. in nutrient facts

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This sounds amazing! I can't wait to make it.

about 8 years ago

Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 38163% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 15g
Vitamin A 59% Vitamin C 112%
Calcium 7% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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