Bow Ties with Broccoli Pesto

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

Yield0
Prep Time35 minutes
RecipesDried Pasta - Uncooked Sauces

Description

Bow Ties with Broccoli Pesto

Ingredients

  • 1 pound (455 g) broccoli flowerets (about 7 cups)

  • 2 or 3 cloves garlic, minced or pressed

  • 1/2 cup (40 g) grated Parmesan cheese

  • 3 tablespoons (45 ml) olive oil

  • 1 1/2 teaspoons Oriental sesame oil

  • 1/2 teaspoon salt

  • 12 ounces (340 g) dried pasta bow ties (farfalle)

  • 1 to 2 tablespoons (15 to 30 ml) seasoned rice vinegar or

  • 1 to 2 tablespoons/15 to 30 ml distilled white vinegar plus 1/2 to 1 teaspoon sugar

  • 1 small tomato (about 4 oz./115 g), chopped

Instructions

In a 4- to 5-quart (3.8- to 5-liter) pan, bring 8 cups (1.9 liters) water to a boil over medium-high heat. Stir in broccoli and cook until just tender to bite (about 7 minutes). Immediately drain broccoli, immerse in ice water until cool, and drain again. In a food processor or blender, combine a third of the broccoli with garlic, cheese, olive oil, sesame oil, salt, and 3 tablespoons (45 ml) water. Whirl until smooth. Scrape down sides of container, add half the remaining broccoli, and whirl until smooth again. Add remaining broccoli; whirl until smooth. Set aside.

In a 5- to 6-quart (5- to 6-liter) pan, bring about 3 quarts (2.8 liters) water to a boil over medium-high heat; stir in pasta and cook until just tender to bite, 8 to 10 minutes. (Or cook pasta according to package directions.)

Drain pasta well. Transfer to a large serving bowl and stir in vinegar. Add pesto and mix gently but thoroughly. Garnish with tomato and serve immediately.