Monday, June 7, 2010

Bow Ties with Lemony Broccoli Pesto

Source: Vegetarian Times
Makes about 6 servings

This meal makes a great main dish served with tofu, or you can serve it cold as a summer side dish.

2 cups broccoli florets
1/2 cup pine nuts
1 1/2 cups loosely packed parsley leaves
1/2 cup mint leaves
1/2 cup olive oil
1 1/2 tsp grated lemon zest
4 tsp lemon juice
3 tsp minced garlic
3/4 cup water
salt & pepper to taste
12 oz. farfalle pasta

1. Steam broccoli until crisp-tender; place in food processor.
2. Toast pine nuts in small saucepan until golden, shaking often; add to food processor along with parsley, mint, olive oil, lemon zest, lemon juice, garlic, & water. Process until smooth and place in small saucepan.  Season with salt & pepper; cook until heated through, stirring occasionally.
3. Meanwhile, cook pasta according to package directions. Drain & toss with heated sauce.