Tag Archives: pasta

19 Mar 2011 Bow Ties with Broccoli Pesto

Adapted from Rees, N. 1 food 5 ways. Vegetarian Times (April 2010). Issue 376. Vol. 36, No. 5. p 64.

Broccoli Pesto & Bowties

Copyright © 2011. Adrien Bisson.

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.

7 Mar 2011 Whole Wheat Pasta with Kale & Sundried Tomatoes

Adapted from Whole Foods Market. Whole wheat pasta with kale and sundried tomatoes. Downloaded from the web on March 6, 2011.

My comment: Kale is a great green and generally pretty inexpensive! I used a red kale with this recipe and changed from Great Northern Beans to Black Beans because that is what I had on hand. Very filling…. I would venture to say this recipe could easily serve 6, but the Points were computed for the suggested serving of 4.


Whole Wheat Pasta with Kale

Copyright © 2011. Adrien Bisson.

1/2 cup sundried tomatoes (not packed in oil)
1 medium yellow onion, thinly sliced
1 pound kale – thick stems removed and leaves chopped
1 (15-ounce) can no-salt-added Great Northern or other white bean, drained and rinsed
8 ounces whole wheat pasta


1. Soak sundried tomatoes in hot water to cover for 15 minutes to soften them. Then drain and thinly slice.

2. Bring large pot of water to boil for cooking pasta. In separate high-sided skillet, bring 3/4 cup water to simmer. Add onion and cook for 10 minutes or until tender. Stir in kale, beans and 3/4 cup water. Reduce heat to medium, cover and cook 8 minutes. Uncover and continue cooking 4 to 5 minutes or until most of the liquid has evaporated, greens are wilted and tender and beans are heated through.

3. Add pasta to boiling water and cook according to package directions. Add the sliced sundried tomatoes about 2 minutes before the pasta is done. Drain pasta and tomatoes and add to skillet with greens. Stir to combine.

Servings = 4. Weight Watcher Points = 7.

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