BOWTIES WITH BROCCOLI PESTO

Bowties with Broccoli Pesto image

Broccoli gets double billing in this tasty pasta dinner--it stars in the pesto and adds to the color and flavor of the pasta.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 0 mg, Fat 3, Fiber 5 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 3 g, TransFat 0 g