Red And Green Farfalle Pasta - cooking recipe
Ingredients
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3 lbs farfalle pasta
1 cup sun-dried tomato, drained and chopped (packed in oil or water)
1 cup roasted red pepper, drained and chopped
1 (15 ounce) can green peas, drained
1 cup broccoli floret
2 cups fresh basil leaves
1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 tablespoons chopped garlic
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup toasted walnuts (optional) or 1/2 cup almonds (optional)
Preparation
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Cook farfalle pasta al dente per package directions and drain in colander.
Fill a 1-quart pot with approximately 1 inch of water on the bottom, and bring to a soft boil. Add broccoli florets, cover, and steam for 2-3 minutes until just softened. Drain water and pat broccoli dry between paper towels.
Combine basis with pine nuts in a food processor and pulse a few times. Add garlic and cheese and pulse a few times more.
Slowly add the olive oil to the food processor in a constant stream while the processor is running. Scrape sides with a rubber spatula and pulse until you have a consistent pesto sauce. Add salt and pepper to taste.
Combine pasta, sun-dried tomatoes, red peppers, peas, and broccoli in a large bowl. Stir in pesto sauce until thoroughly combined.
Optional: If you want to add some crunch, stir in the toasted walnuts or almonds.
Can be served warm or cold.
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