Red And Green Farfalle Pasta

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 3 lbs farfalle pasta
• 1 cup sun-dried tomato, drained and chopped (packed in oil or water)
• 1 cup roasted red pepper, drained and chopped
• 1 (15 ounce) can green peas, drained
• 1 cup broccoli floret
• 2 cups fresh basil leaves
• 1/2 cup grated parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 tablespoons chopped garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup toasted walnuts (optional) or 1/2 cup almonds (optional)

Recipe

• 1 cook farfalle pasta al dente per package directions and drain in colander.
• 2 fill a 1-quart pot with approximately 1 inch of water on the bottom, and bring to a soft boil. add broccoli florets, cover, and steam for 2-3 minutes until just softened. drain water and pat broccoli dry between paper towels.
• 3 combine basis with pine nuts in a food processor and pulse a few times. add garlic and cheese and pulse a few times more.
• 4 slowly add the olive oil to the food processor in a constant stream while the processor is running. scrape sides with a rubber spatula and pulse until you have a consistent pesto sauce. add salt and pepper to taste.
• 5 combine pasta, sun-dried tomatoes, red peppers, peas, and broccoli in a large bowl. stir in pesto sauce until thoroughly combined.
• 6 optional: if you want to add some crunch, stir in the toasted walnuts or almonds.
• 7 can be served warm or cold.