Broccoli Pesto with Bowtie Pasta

This pasta is a party on a plate! It is so colorful and delicious!!!

Ingredients

For the Broccoli Pesto:

• 2 cups broccoli, just the florets; try and cut as much of the stem off as possible
• 1 ½ tbsp. lemon zest
• ¼ cup lemon juice
• 1 cup toasted pine nuts, divided
• 1 ½ tbsp. garlic, minced
• 5-6 large basil leaves
• ½ cup parmesan, grated
• 2/3 cup extra virgin olive oil
• Salt and pepper

Directions

In a food processor with a metal blade attachment, add the broccoli, lemon juice/zest, ½ cup pine nuts, garlic, basil; puree until well mixed together. Then, add the parmesan and, with the motor running slowly, add the olive oil. Season with salt and pepper to taste.

Before the parmesan and oil are added

For the Pasta:

Ingredients

• 1 lb. bowtie pasta
• 1 cup purple cauliflower
• 1 cup carrots, julienned
• ½ cup red bell peppers, seeded, cored and julienned
• ½ cup yellow bell peppers, seeded, cored and julienned
• ¼ cup orange bell peppers, seeded, cored and julienned
• ¼ cup carrots, peeled and julienned
• Pinch crushed red pepper flakes
• 1 tbsp. garlic, minced
• 2 tbsp. Extra virgin olive oil

Directions

Bring a large pot of water to a boil. When it comes to a boil, pour in the pasta and cook for 8-9 minutes or until al dente. (Make sure to save at least a cup of pasta water). Meanwhile, in a large sauté pan, on medium to high heat, with the extra virgin olive oil, sauté the vegetables with the garlic and crushed red pepper until tender.  I had to use two pans because there were so many beautiful veggies!! The more the merrier.

Toss the pasta with the vegetables and pour over the pesto. If it seems to thick, pour a little of the pasta water that was reserved over the top, just to thin it out. Toss in the remaining ½ cup pine nuts and garnish with parmesan and basil leaves!! Serve immediately.

*Chefs note: Toast the pine nuts in a small sauté pan on medium heat, tossing constantly until golden. They do burn easy so be careful. Enjoy!