Bow Ties with Broccoli Pesto
Elevate your weeknight dinner with this delectable Bow Ties with Broccoli Pesto recipe—a vibrant twist on classic pesto pasta. Featuring tender bow tie (farfalle) pasta tossed in a luscious, homemade broccoli-spinach pesto, this dish is packed with flavor and nutrients. The pesto combines perfectly steamed broccoli, fresh baby spinach, nutty Parmesan cheese, and toasted pine nuts or walnuts for a creamy, savory sauce with a hint of garlic and a zesty splash of lemon juice. Finished with a silky drizzle of extra-virgin olive oil and a sprinkle of optional red chili flakes for a mild heat, this quick and easy pasta is ready in just 30 minutes. Perfect for vegetarians and packed with wholesome ingredients, it’s a satisfying meal the whole family will love. Serve it hot, topped with extra Parmesan for an irresistible finishing touch.
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Recipe Information
Ingredients
- 12 oz Bow tie (farfalle) pasta
- 3 cups Broccoli florets
- 1 cup Baby spinach
- 1 cup Parmesan cheese, grated
- 0.33 cup Pine nuts or walnuts
- 2 Garlic cloves, peeled
- 0.5 cup Extra-virgin olive oil
- 0.5 cup Water (reserved from cooking pasta)
- 1 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 1 tablespoon Lemon juice
Instructions
Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
While the pasta is cooking, steam or boil the broccoli florets until tender but still bright green, about 4–5 minutes. Drain and let cool slightly.
In a dry skillet over medium heat, toast the pine nuts or walnuts until golden brown and fragrant, about 2–3 minutes. Set aside to cool.
In a food processor, combine the cooked broccoli, baby spinach, Parmesan cheese, toasted nuts, garlic cloves, and salt. Pulse several times to break everything down.
With the food processor running, stream in the olive oil and blend until the mixture is smooth and creamy. If the pesto is too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Season the pesto with freshly ground black pepper, red chili flakes (if using), and lemon juice. Pulse one or two more times to combine.
Transfer the pasta to a large serving bowl and toss it with the broccoli pesto until well-coated. Use additional pasta water if needed to help the pesto mix evenly.
Serve immediately, garnished with extra Parmesan cheese and a sprinkle of chili flakes if desired.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.6 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
