Ingredients
1
bag (12 oz) frozen broccoli cuts
1/2
cup fresh basil leaves
1/4
cup walnuts
1
clove garlic
1/4
cup shredded fresh Parmesan cheese
1/4
teaspoon salt
1/8
teaspoon pepper
1/3
cup olive oil
2
tablespoons water
1
teaspoon lemon juice
4
cups uncooked multigrain bow-tie (farfalle) pasta (8 oz)
1
medium yellow bell pepper, cut into small bite-size strips
1
medium plum (Roma) tomato, seeded, chopped
Additional shredded fresh Parmesan cheese, if desired
Preparation
Cook broccoli as directed on bag until crisp-tender; drain. Set aside 1 1/2 cups of the broccoli.
Place remaining 1 1/2 cups broccoli and all remaining pesto ingredients in food processor. Cover; process until smooth, stopping occasionally to scrape down sides with rubber spatula.
In 4-quart saucepan, cook pasta as directed on package, adding reserved 1 1/2 cups broccoli and bell pepper during last 1 minute of cooking time. Drain; place in serving bowl. Add tomato and pesto; toss to coat. Sprinkle with additional cheese.
