Bow Ties with Broccoli Pesto (Vegetarian TImes)

6 Tbs hazelnuts, chopped
2 cups broccoli, chopped
1 1/2 cups loosely packed parsley leaves
1/4 cup olive oil, 2Tbsp extra for drizzling
1/2 cup mint leaves
4 tsp lemon juice
1 1/2 tsp lemon zest
1 1/2 tsp capers, rinsed and drained, optional
5 large garlic cloves
12 oz farfalle pasta, dry whole wheat

1. Toast hazelnuts in skillet 3-5 minutes or until golden, shaking skillet often. Cool, coarsely chop, and set aside

2. Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2-3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.

3. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers, and garlic in food processor until smooth. Season with salt and pepper, if desired.

4. Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using, and drizzle with olive oil, if desired.

Number of Servings: 9

Recipe submitted by SparkPeople user LINDER17.