Yields: 4 servings
Preparation time: 35 minutes
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
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.
Nutrition information: Per serving: 510 calories (29%
calories from fat), 17 g total fat, 4 g saturated fat, 8
mg cholesterol, 604 mg sodium, 73 g carbohydrates, 6 g
fiber, 19 g protein, 204 mg calcium, 4 mg iron
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