Farfalle Pasta With Broccoli Pesto Tarifi

Malzemeler

• 2 Cups Broccoli Florets, 1 Pound Farfalle (Bow Tie) Pasta, or Pasta Of Choice, 1 1/2 Cups Fresh Washed And Dried Parsley Leaves, 1/4 Cup Lightly Toasted Pine Nuts, 3 Teaspoons Lemon Juice, 1 Teaspoon Lemon Zest, 1 Anchovy Fillet, 2 Garlic Cloves, Peeled, 2 Teaspoons Drained Capers, 1/2 Teaspoon Red Pepper Flakes, 1/4 Cup Extra Virgin Olive Oil, Salt & Pepper To Taste. To Serve: An Additional 1/4 Cup Toasted Pine Nuts, Grated Pecorino or Parmesan Cheese

Hazırlanışı

1. Bring to boil, a large pot (pasta pot) of lightly salted water, and cook the broccoli for about 3 minutes or until tender. Remove the broccoli with a slotted spoon and set aside, and then add the pasta to the water the broccoli was cooked in and cook until "al dente". While the pasta is cooking, place the broccoli in a food processor with the parsley, pine nuts, lemon juice and zest, anchovy fillet, garlic, capers, and red pepper flakes. Add half the olive oil and pulse. Continue to pulse additional the rest of the olive oil until you have a thick, smooth sauce. Season with salt and pepper to taste. When the pasta has cooked, drain, reserving half a cup of the pasta water and return the pasta to the pot. Toss the sauce and pasta together, adding in a little of the pasta water to loosen the sauce and ensure it covers the pasta well. Serve in individual pasta bowls topped with a sprinkling of pine nuts. Pass the grated cheese at the table.

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