Bow Ties With Broccoli Pesto

6 Tbs blanched hazelnuts, plus more for garnish, optional
2 cups broccoli florets
1 1/2 cups loosely packed parsley leaves
1/4 cup, plus 2 Tbs olive oil, plus more for drizzling, optional
1/2 cup mint leaves
1 1/2 tsp capers, rinsed and drained
5 large garlic cloves, peeled
12oz farfalle pasta

1) Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside.
2) Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.
3) Pulse hazelnuts, broccoli, parsley, oil, mint, capers and garlic in food processor until smooth. Season with salt and pepper, if desired.
4) Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using, and drizzle with olive oil, if desired.

Review: This was a bit too garlicky. I’d recommend scaling the garlic down to 3 cloves. Even with the garlic overkill, this was super yummy. We topped our dish with some Parmesan cheese and made it even yummier. Now, if I could just convince Dreamfield’s to make farfalle.