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Bow Ties with Broccoli Pesto

Bow Ties with Broccoli Pesto


  • 1 small tomato about 4 oz./115 g, chopped
  • 1 to 2 tablespoons/15 to 30 ml distilled white vinegar plus 1/2 to 1 teaspoon sugar
  • 1 to 2 tablespoons 15 to 30 ml seasoned rice vinegar or
  • 12 ounces 340 g dried pasta bow ties (farfalle)
  • 1/2 cup 40 g grated Parmesan cheese
  • 2 or 3 cloves garlic minced or pressed
  • 1 pound 455 g broc


  • 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.