BOWTIES WITH BROCCOLI PESTO
Broccoli gets double billing in this tasty pasta dinner--it stars in the pesto and adds to the color and flavor of the pasta.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Cook broccoli as directed on bag until crisp-tender; drain. Set aside 1 1/2 cups of the broccoli.
- Place remaining 1 1/2 cups broccoli and all remaining pesto ingredients in food processor. Cover; process until smooth, stopping occasionally to scrape down sides with rubber spatula.
- In 4-quart saucepan, cook pasta as directed on package, adding reserved 1 1/2 cups broccoli and bell pepper during last 1 minute of cooking time. Drain; place in serving bowl. Add tomato and pesto; toss to coat. Sprinkle with additional cheese.
Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 0 mg, Fat 3, Fiber 5 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 3 g, TransFat 0 g
BROCCOLI AND BOW TIES
Steps:
- Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
- In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
- Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
- To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
BROCCOLI PESTO HAM & BOWTIE PASTA
I came up with this dish as I cleaned my freezer and pantry. Love one dish meals. You can susitute any protien, or eliminate for a nice easy side dish.
Provided by Lisa G. Sweet Pantry Gal
Categories Side Casseroles
Number Of Ingredients 6
Steps:
- 1. Prepare all your ingredients. Grill your ham steaks, few minutes each side, making nice grill marks.
- 2. Taking 1/2 your cooked broccoli, garlic, a pinch both of salt and pepper,and parmesan cheese begin chopping in blender add olive oil purify till You have a nice consistency pesto.
- 3. Slice grilled ham and other half of broccoli, toss together in a few teaspoons olive Add to pasta, pour pesto over and combine all ingredients. Put in baking dish, set covered in 325 degree oven for about 20 min. Just to warm through and combine all flavors. Serve with extra cheese. Enjoy!
BOW TIES WITH BROCCOLI PESTO RECIPE - (4.3/5)
Provided by á-4939
Number Of Ingredients 10
Steps:
- 1. Toast hazelnuts in skillet 3 to 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 to 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 (if using), 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.
BOW TIES WITH BROCCOLI PESTO
This recipe is from Vegetarian Times April 2010 edition. I love pesto and when I you can use broccoli I just had to try it. The recipe calls for hazlenuts, which I didn't have so I used toasted almonds. I think next time I make this I will use it on white pizza. Ummm it's so good!
Provided by Kim Petro
Categories Low Cholesterol
Time 30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Toast hazelnuts in skillet 3 to 5 minutes, shaking skillet often.
- Cool, coarsley chop, and set aside.
- Cook broccoli in boiling water 2 to 3 minutes. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.
- Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers, and garlicin food processor until smooth.
- Season with salt and pepper.
- Cook farfalle according to package directions in water used to cook broccoli.
- Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water.
- Garnish with hazelnuts, and drizzle with olive oil.
Nutrition Facts : Calories 241.3, Fat 10.1, SaturatedFat 1.2, Sodium 13.1, Carbohydrate 31.8, Fiber 2.3, Sugar 1.4, Protein 6.7
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