Bow Ties with Broccoli Pesto
- 1 pound broccoli florets (about 7 cups)
- 2 cloves garlic minced or pressed
- 1/2 cup Parmesan cheese (vegans use soymage)
- 3 tablespoons olive oil
- 1 1/2 teaspoons sesame oil
- 1/2 teaspoon salt
- 12 ounces dried pasta bow ties (farfalle)
- 1 1/2 tablespoons seasoned rice vinegar
OR 1-2 tbsp. distilled white vinegar plus
1/2-1 tsp. sugar)
- 1 small tomato chopped
1) In 4-5 qt. pan, bring 8 cups water to boil over med-high heat. Stir in
broccoli and cook until just tender to bite (about 7 minutes). Immediately
drain broccoli, immerse in ice water till cool, and drain again. In food
processor or blender, combine 1/3 of broccoli with garlic, cheese, oils, salt
and 3 tbsp. water. Whirl until smooth. Scrape down sides of container, add
half remaining broccoli and whirl until smooth again. Add remaining broccoli,
whirl until smooth. Set aside.
2) In 5-6 quart pan, bring about 3 qts. water to a boil over med-high heat;
stir in pasta and cook until just tender to bite, 8-10 minutes.
3) Drain pasta well. Transfer to large serving bowl and stir in vinegar.
Add pesto and mix gently but thoroughly. Garnish with tomato and serve
immediately.
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