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Bowties with Broccoli Pesto

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  • Prep 20 min
  • Total 30 min
  • Servings 6
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Broccoli gets double billing in this tasty pasta dinner--it stars in the pesto and adds to the color and flavor of the pasta.
Updated Aug 13, 2013
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Ingredients

Pesto

  • 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

Pasta

  • 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

  • 1
    Cook broccoli as directed on bag until crisp-tender; drain. Set aside 1 1/2 cups of the broccoli.
  • 2
    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.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The broccoli pesto makes 1 1/4 cups. Try it in other recipes where pesto is the star!
  • tip 2
    You can substitute your favorite pasta in this recipe. Just cook as directed on package, adding the broccoli and bell pepper near the end of the cooking time, and proceed as directed in the recipe.

Nutrition

320 Calories, 17g Total Fat, 9g Protein, 33g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
180mg
8%
Potassium
210mg
6%
Total Carbohydrate
33g
11%
Dietary Fiber
5g
20%
Sugars
3g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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