Adapted from Rees, N. 1 food 5 ways. Vegetarian Times (April 2010). Issue 376. Vol. 36, No. 5. p 64.
My Comment: After a whirlwind week of leftovers and pick up cooking — no I don’t mean drive-through or delivery food — we are back! This was a fantastic twist on pesto. Who knew broccoli could be turned into pesto? Not I! Adrien missed the cheese, but I did not — and these was much less olive oil so the points are lower. We halved the recipe and there was plenty of pesto which I will freeze for the next time we’re looking for a pick-up meal.
6 TBSP blanched hazelnuts
2 cups broccoli florets
1 1/2 cups loosely pack parsley leaves
1/4 cup plus 2 TBSP olive oil (I used just the 1/4 cup)
1/2 cup mint leaves
4 tsp lemon juice
1 1/2 tsp grated lemon zest
1 1/2 tsp capers, rinsed and drained (optional, but I added them)
5 large garlic cloves, peeled
12 oz. farfalle pasta (I used the mini farfalle); can use brown rice pasta or other vegan substitute as you wish.
1. Toast hazelnuts in skillet 3-5 minutes or until golden, shaking the skillet often. Cool, coarsely chop and set aside.
2. Meanshile, bring a large pot of water to a boil. Cook the broccoli 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.
4. Cook farfalle according to package directions. Reserve 1/4 cup cooking water (you may need more so plan accordiningly) before draining.
5. Toss farfalle with pesto and pasta water. Garnish with more toasted hazelnuts if you wish — nothing else is really needed though.
Servings = 9. Weight watcher points = 6.