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Bow Ties with Broccoli Pesto




Source of Recipe


Heidi


List of Ingredients




Bow Ties with Broccoli Pesto

Yields: 4 servings

Preparation time: 35 minutes

Ingredients:

1 pound (455 g) broccoli flowerets (about 7 cups)
2 or 3 cloves garlic, minced or pressed
1/2 cup (40 g) grated Parmesan cheese
3 tablespoons (45 ml) olive oil
1 1/2 teaspoons Oriental sesame oil
1/2 teaspoon salt
12 ounces (340 g) dried pasta bow ties (farfalle)
1 to 2 tablespoons (15 to 30 ml) seasoned rice vinegar or
1 to 2 tablespoons/15 to 30 ml distilled white vinegar plus 1/2 to 1
teaspoon sugar
1 small tomato (about 4 oz./115 g), chopped


Recipe



In a 4- to 5-quart (3.8- to 5-liter) pan, bring 8 cups (1.9 liters)
water to a boil over medium-high heat. Stir in broccoli and cook
until just tender to bite (about 7 minutes). Immediately drain
broccoli, immerse in ice water until cool, and drain again. In a
food processor or blender, combine a third of the broccoli with
garlic, cheese, olive oil, sesame oil, salt, and 3 tablespoons (45
ml) water. Whirl until smooth. Scrape down sides of container, add
half the remaining broccoli, and whirl until smooth again. Add
remaining broccoli; whirl until smooth. Set aside.

In a 5- to 6-quart (5- to 6-liter) pan, bring about 3 quarts (2.8
liters) water to a boil over medium-high heat; stir in pasta and
cook until just tender to bite, 8 to 10 minutes. (Or cook pasta
according to package directions.)

Drain pasta well. Transfer to a large serving bowl and stir in
vinegar. Add pesto and mix gently but thoroughly. Garnish with
tomato and serve immediately.