Meatless Monday – Grilled Tofu with Jalapeno Pesto

by joycevandenbergporterJuly 6, 2016

If summertime means throwing something on the grill for dinner, but you are trying to eat less meat for whatever reason, well this one is for you and ready in less than 30 minutes! This tofu is grilled to crispy perfection on the outside but creamy on the inside and topped with a spicy, savory jalapeno pesto that will become your new favorite. Trust me, you will want to put it on everything! The first time I made this for an omnivorous crowd, I had to defend the platter from my meat eating friends to make sure there was something left for the vegetarians. The next time I made a double portion and it still disappeared…

I happen to be a big fan of tofu, and it’s an obvious and easy meat substitute, however many people think it’s boring-or even unhealthy. 90% of soy is GMO (genetically modified and pesticide laden) and most of that is processed to make soy bean oil. What remains after the oil has been extracted is called soybean meal, much of which is fed to livestock (read meat) or turned into processed foods as soy protein. (both soybean oil and most soy protein should be avoided) Unlike soy protein, tofu is minimally processed and usually made from organic soybeans . Tofu is a great source of protein that is free from unhealthy animal fats. Best of all, it’s bland flavor allows flavors to be absorbed making it quite an adaptable food. It can be stewed, fried, grilled, baked, blended into sauces or even as a pizza topping. (Stay tuned for next week’s Barbecued Tofu Pizza which was also a fan favorite).-Joyce

GRILLED TOFU WITH JALAPENO PESTO

1 block extra firm tofu
1/4 cup olive oil
3-4 cloves garlic, minced
1 lemon, zest and juice
1 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper

JALAPENO PESTO
1 cup cilantro or parsley
1 cup fresh basil leaves
1-2 jalapeno or red chili peppers
1 lemon, zest and juice
1/2 cup olive oil
1/3 cup grated parmesan
1/2 cup pine nuts or pistachios

Drain tofu and slice in half horizontally, then slice in half again, leaving 4 thick rectangular pieces. You can cut those in half or leave as is. Place tofu slices in a single layer on a double layer of paper towels. Cover with another double layer and place a heavy object on top to help press the water out of the tofu. Let sit for at least 10 minutes or more.

In a large ziplock bag, place olive oil, garlic and spices and shake to combine. Carefully arrange tofu in a single layer to the bag, seal and allow marinade to cover all sides. Set aside.

Seed jalapenos and pulse them in a food processor until minced. Add remaining ingredients, except for olive oil and pulse until if forms a paste. While running, pour in olive oil and pulse until combine. Spoon into a serving dish and set aside.

Preheat oiled grill until smoking hot, about 550 degrees. Grill tofu in a single layer about 5 minutes per side. Grill marks should be visible.

Remove tofu to a serving platter and serve with jalapeno pesto.

Grilled Tofu with Jalapeno Pesto

Servings: 2-4
Time: 25 minutes
Difficulty: easy
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1 cup cilantro or parsley
1 cup fresh basil leaves
1-2 jalapeno or red chili peppers
1 lemon, zest and juice
1/2 cup olive oil
1/3 cup grated parmesan
1/2 cup pine nuts or pistachios

Drain tofu and slice in half horizontally, then slice in half again, leaving 4 thick rectangular pieces. You can cut those in half or leave as is.
Place tofu slices in a single layer on a double layer of paper towels. Cover with another double layer and place a heavy object on top to help press the water out of the tofu. Let sit for at least 10 minutes or more.
In a large ziplock bag, place olive oil, garlic and spices and shake to combine.
Carefully arrange tofu in a single layer to the bag, seal and allow marinade to cover all sides. Set aside.
Seed jalapenos and pulse them in a food processor until minced. Add remaining ingredients, except for olive oil and pulse until if forms a paste. While running, pour in olive oil and pulse until combine.
Spoon into a serving dish and set aside.
Preheat oiled grill until smoking hot, about 550 degrees. Grill tofu in a single layer about 5 minutes per side. Grill marks should be visible.
Remove tofu to a serving platter and serve with jalapeno pesto.

Bruschetta with Leafy Green Pesto and Heirloom Tomatoes

by joycevandenbergporterAugust 21, 2015

Pesto + Ripe Heirloom Tomatoes + Toasted Ciabatta = Perfect Summer Appetizer. Warning! May not leave room for dinner…

You could say I’m on a pesto kick. I posted a recipe for Kale Pesto Pasta earlier this week, for Meatless Monday, (Click link for recipe or scroll down for more pesto recipes) but I obviously didn’t get enough since I was still craving those yummy flavors. Plus, earlier in the day, I had gathered bunches of baby kale and arugula along with fresh tomatoes from my garden. Add to that the fresh ciabatta loaf that I just bought, and all the arrows lined up resulting in Kale-Arugula Pesto spread on toasted sliced ciabatta and topped with fresh heirloom tomatoes=Heaven

I made this pesto with kale and arugula but any dark leafy greens will work in any combination. It’s a great way to use up large quantities of greens from your garden or CSA box, especially if you are tired of salads and casseroles. Even though it tastes pretty decadent, this little bruschetta offers a sneaky amount of nutrition; fiber, vitamins, minerals and protein, but you would never know by the taste…

For those adventurous readers, or just lovers of pesto, check out some of the other types of pesto I have already tried by clicking on the links below. Loved them all!

Kale Pesto Pasta

Roasted Rainbow Carrots with Carrot Top Pesto

Avocado Pesto Pasta

Bow Ties with Broccoli Pesto

TIPS: Everything can be made ahead of time (up to 2-3 hours) and set aside to be assembled at the last minute. Or make pesto a day ahead of time and store in the refrigerator. Bring to room temperature before serving. To store any leftover pesto, cover with a thin layer of olive oil before refrigerating to prevent it from turning brown.

BRUSCHETTA WITH LEAFY GREEN PESTO AND HEIRLOOM TOMATOES

1 loaf ciabetta or sourdough
3-4 large tomatoes
1 cup pesto *recipe below

PESTO

3 cups roughly chopped dark leafy greens(kale, arugula, collard, mustard, etc.)
3 cloves garlic, peeled
1/2 cup pinenuts (walnuts, cashews or pistachios)
1 cup olive oil
1 tsp lemon zest
1 tsp salt
1 cup grated parmesan

TOPPINGS (OPTIONAL)
toasted pine nuts
sliced or chopped basil
shredded parmesan, goat cheese or feta

Roughly chop the leafy greens and place them in a food processor with the pinenuts and garlic. Pulse until coarsely chopped.

With the motor running, drizzle in the olive oil to form a smooth sauce. Add the salt, lemon zest and parmesan and pulse to combine.

Pour the pesto into a large bowl and set aside.

Chop tomatoes and place in a medium bowl, set aside. You can always drizzle with a bit of balsamic vinegar, if desired, but if your tomatoes are ripe, they probably are sweet enough on their own.

Slice ciabatta into one half inch slices.

Place ciabatta on a baking sheet and brush with olive oil. Broil 3 to 4 minutes until golden brown, then turn brush with oil and broil the other side. Remove from heat and let cool.

Spread a tablespoon of pesto on each slice of bread.

Top with a spoonful of tomatoes and any desired toppings.

Or set out a bruschetta bar and let your guests design their own.

Serve at room temperature.

Bruschetta with Leafy Green Pesto and Heirloom Tomatoes

Servings: 6-8
Time: 20 minutes
Difficulty: easy
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1 loaf ciabetta or sourdough
3-4 large tomatoes
1 cup pesto *recipe below

PESTO

TOPPINGS (OPTIONAL)
toasted pine nuts
sliced or chopped basil
shredded parmesan, goat cheese or feta

Roughly chop the leafy greens and place them in a food processor with the pinenuts and garlic. Pulse until coarsely chopped.
With the motor running, drizzle in the olive oil to form a smooth sauce.
Add the salt, lemon zest and parmesan and pulse to combine.
Pour the pesto into a large bowl and set aside.
Chop tomatoes and place in a medium bowl, set aside
Slice ciabatta into one half inch slices.
Place ciabatta on a baking sheet and brush with olive oil
Broil 3 to 4 minutes until golden brown, then turn brush with oil and broil the other side.
Remove from heat and let cool.
Spread a tablespoon of pesto on each slice of bread.
Top with a spoonful of tomatoes and any desired toppings.
Or set out a bruschetta bar and let your guests design their own.
Serve at room temperature.

Meatless Monday – Kale Pesto Pasta

by joycevandenbergporterAugust 17, 2015

Kale Pesto? Sounds too healthy doesn’t it? Wait, don’t run away screaming. I know the Kale ‘fad’ has been around for a while but bear with me. Pesto made with a dark leafy green like kale is surprisingly delicious and so easy. This is a NO COOK sauce that can be thrown together in about five minutes (while the pasta is cooking) and dinner is on the table easily in less than 20 minutes (including the time it takes for the water to boil). I also used non-traditional pistachios, which are a MUFA (Mono Unsaturated Fatty Acid) aka ‘good fat’ for a richer flavor. I actually think I liked this pesto better than the traditional version – And the extra vitamins and minerals are an added bonus. This could be the way you get YOUR picky eaters to eat their greens…

So we all know that Kale is King, since we are told ad nauseum, but why? Kale is very high in nutrients and very low in calories, making it one of the most nutrient dense foods on the planet. A single cup of raw kale contains 3 grams of protein and an alphabet list of vitamins and hard to get minerals:

Vitamin A: 206% of the RDA (from beta-carotene).
PistachiosVitamin K: 684% of the RDA.
Vitamin C: 134% of the RDA.
Vitamin B6: 9% of the RDA.
Manganese: 26% of the RDA.
Calcium: 9% of the RDA.
Copper: 10% of the RDA.
Potassium: 9% of the RDA.
Magnesium: 6% of the RDA.
Then it contains 3% or more of the RDA for Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Iron and Phosphorus.

You get all of this and more for the low price of 33 calories and very little fat. That, my friends, is why kale is deserving of the crown. Furthermore, kale is actually pretty versatile. It can be sliced into ribbons and eaten raw in salads, sauteed or added to pasta, soups and stews. Or you can make this delicious Kale Pesto which is a ~~sneaky~~ smart way to get kale onto the dinner table. BTW, Pistachios are no slouch either, adding protein, beneficial antioxidants, vitamins B and E, and a whole slew of minerals, including iron.

I used baby kale from my garden but any dark leafy green would work well too, like spinach, mustard or collard greens. Arugula would made a nice, zesty pesto. Since its uncooked, this sauce works best with young leafy greens. if you want to give it a try with larger, more mature leaves , I would recommend removing the stems and larger ribs and blanching them in boiling water for 45 seconds, then running them under cold water. Squeeze the water out with paper towels before processing to avoid a too watery sauce.

I hate eating empty carbs so try to use whole grain pasta whenever possible. Whole grain pastas have come a long way in the past few years, in response to demand for high quality healthful ingredients. I like Tru Roots Ancient Grain Penne Pasta which is organic and gluten free, made with brown rice, quinoa, amaranth and corn. It has a great texture (not gluey like so many others) and tastes like regular pasta. It’s also available at Costco so I buy it in volume.

TIPS: To further boost flavor and nutrition, try topping your pesto pasta with roasted butternut or summer squash which adds a creamy sweetness. Just peel and cube squash, drizzle with olive oil, sprinkle with salt and pepper and roast at 450 degrees for about a half hour. Let cool slightly and toss with pasta. Yum!

KALE PESTO PASTA

PASTA

3/4 lb penne, gemelli or fusilli pasta (preferably whole grain)
1 Tbsn olive oil
1 tsp salt
1 cup cooking water (reserve before draining)

PESTO

1 large bunch kale (about 3 cups roughly chopped leaves)
3 cloves garlic, peeled
1/2 cup pistachios (walnuts, cashews or pine nuts), toasted
1 cup olive oil
1 tsp lemon zest
1 tsp salt
1 cup grated parmesan

TOPPINGS (Optional)

Fresh basil, chopped or julienned
shredded or flaked parmesan
lemon zest

Roughly chop the kale and place it in a food processor with the pistachios and garlic. Pulse until coarsely chopped.

With the motor running, drizzle in the olive oil to form a smooth sauce.

Add the salt, lemon zest and parmesan and pulse to combine.

Pour the pesto into a large bowl and set aside.

Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes or until al dente. Scoop out a cup of pasta water and set aside. Drain the pasta. Add the hot pasta to the bowl with pesto and toss well to evenly coat. Add some of the reserved cooking water if necessary.

Serve with fresh basil and more lemon zest and parmesan, if desired. To make ahead or store, put in a container, cover the surface with a little more olive oil and keep in the refrigerator for a week, or freeze for up to a month.

Kale Pesto Pasta

Servings: 4-6
Time: 20 minutes
Difficulty: easy
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PASTA

3/4 lb penne, gemelli or fusilli pasta (preferably whole grain)
1 Tbsn olive oil
1 tsp salt
1 cup cooking water (reserve before draining)

PESTO

1 large bunch kale (about3 cups roughly chopped leaves)
3 cloves garlic, peeled
1/2 cup pistachios (walnut or pine nuts), toasted
1 cup olive oil
1 tsp lemon zest
1 tsp salt
1 cup grated parmesan

TOPPINGS (Optional)

Fresh basil, chopped or julienned
shredded or flaked parmesan
lemon zest

Roughly chop the kale and place it in a food processor with the pistachios and garlic. Pulse until coarsely chopped.
With the motor running, drizzle in the olive oil to form a smooth sauce.
Add the salt, lemon zest and parmesan and pulse to combine.
Pour the pesto into a large bowl and set aside.
Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes or until al dente. Scoop out a cup of pasta water and set aside. Drain the pasta. Add the hot pasta to the bowl with pesto and toss well to evenly coat. Add some of the reserved cooking water if necessary.
Serve with fresh basil and more lemon zest and parmesan, if desired.
To make ahead or store, put in a container, cover the surface with a little more olive oil and keep in the refrigerator for a week, or freeze for up to a month.

Meatless Monday – Avocado Pesto Pasta

by joycevandenbergporterJanuary 5, 2015

What’s for dinner? How about a Meatless Monday meal in minutes? This delicious avocado pesto pasta is ready just in the time it takes to heat the water and cook the pasta. It’s that fast, less than 15 minutes, and that easy! I am an avocado lover and think most meals can be improved upon by adding avocado, even if it’s just slicing some into a salad, so bear with me while I wax poetic about one of my favorite foods. Luckily I’m not the only one…

Son #2, Dylan, has two food loves, pesto and avocado. Since he is home on break just having finished his first semester at law school, I wanted to create a dish that included both. Pesto is traditionally made with basil, pine nuts, parmesan and olive oil, however I opted to use avocado rather than parmesan, in part to satisfy Dylan’s avocado obsession but also to experiment with making a pesto without cheese. Yes, I am trying to wean myself from my addiction to cheese. No, I’m not giving it up, just cutting back by getting more creative. It turns out that avocado adds a silky creaminess which makes it a good substitute for cheese. It also adds a yummy avocado flavor that melds well with the basil, garlic and pinenuts. Topped with toasted pinenuts and freshly sliced basil, this pasta is divine and oh so simple! But don’t feel limited to just pasta. This thick and creamy pesto would be great spread on toast for breakfast, slathered inside a sandwich or piled on top of a tomato half with some freshly ground pepper. Yum!

Avocados have been much maligned in the past by ‘health experts’ who warned us not to eat them because of their fat content. They are high in fat but the healthy kind of fat that your body needs and they actually boost the ‘good’ cholesterol in our bodies. Avocados are also loaded with vitamins and minerals as well as being a good source of protein. Unlike the protein in meat, which is difficult for most people to digest, avocado protein is readily absorbed by the body. So it is no surprise that now avocados are considered one of the world’s most nutritious foods.
I used Ancient Grains penne pasta, made with brown rice, quinoa, amaranth and corn, to make the meal a super healthy one. Most pasta is fairly empty calories and carbs but there are many really good brands now made with whole grains that add vitamins, minerals and fiber to your meal. They have come a long way from the original gluey whole grain pastas, so don’t be afraid to give them another try if you haven’t in a while.

TIP: My friend, David, who is an avocado expert, showed me the best way to get the pit out of an avocado. Slice the avocado in half. Holding the half that contains the pit in one hand, strike a knife into the pit, twist and it will come out easily. Then you can peel and slice or scoop it out with a spoon. If you aren’t a huge avocado fan, you might like this recipe better with only one avocado. You can try adding only one avocado to start, blend, then taste before adding the second avocado. You might like it just as it is. A second avocado adds creaminess but also more avocado flavor and less intense garlic and basil flavors. So follow your taste buds…

AVOCADO PESTO PASTA

3/4 lb pasta (any shape)
2 cups fresh basil (reserve a few leaves for garnish)
1-2 ripe avocados
1/2 cup pine nuts
2 Tbsn lemon juice
3-4 cloves garlic
1/2 tsp salt(or more to taste)
1/4 tsp pepper
1/2 cup olive oil
1/4 cup pine nuts, garnish(optional)
1/4 cup grated parmesan, garnish(optional)

Cook pasta according to directions. Drain and put back into pan.

While pasta is cooking, add basil (leaves only), avocado, pine nuts, lemon juice, salt, pepper and garlic to a food processor and blend until smooth.

TIP: Add one avocado to begin, blend and taste before adding the second avocado.

Add olive oil in a stream while food processor is going and process until combined.
Taste and add salt and pepper as needed.

Toast 1/4 cup pine nuts in a dry pan over medium heat until golden. Let cool.

Toss with cooked pasta and serve with toasted pine nuts, sliced basil and parmesan, if desired.

Avocado Pesto Pasta

Servings: 4
Time: 15 minutes
Difficulty: easy
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Cook pasta according to directions. Drain and put back into pan.
While pasta is cooking, add basil (leaves only), avocado, pine nuts, lemon juice, salt, pepper and garlic to a food processor and blend until smooth. TIP: Add one avocado to begin, blend and taste before adding the second avocado.
Add olive oil in a stream while food processor is going and process until combined.
Taste and add salt and pepper as needed.
Toast 1/4 cup pine nuts in a dry pan over medium heat until golden. Let cool.
Toss with cooked pasta and serve with toasted pine nuts, sliced basil and parmesan, if desired.

Photo Credit: Avocado – pxleyes.com

Meatless Monday – Portobellos with Greens, Mozzarella & Pesto

by joycevandenbergporterDecember 29, 2014

30 Minute Meals – Is anyone else feeling overwhelmed by the sheer amount of food consumed during the holidays? With my house full and bursting at the seams, my kitchen has been in full production since Thanksgiving – and we have one more holiday to go! If you are slightly kitchen fatigued, like me, you are looking for fast and easy recipes that will still satisfy the masses. This version of a stuffed Portobello mushroom was inspired by a stuffed mushroom I bought from Whole Foods last week while looking for an instant vegetarian meal to serve amidst all the non-vegetarian offerings, as I am the only non-meat eater in the family. To make it a bit more substantial, I added a yummy layer of sautéed power greens (a combination of red and green chard, tat soi, arugula and spinach) that were sautéed with red onion and garlic. Topped with melted cheese with fresh pesto and red pepper flakes, the stuffed mushroom is absolutely delicious! This particular baked, stuffed mushroom is easy to prepare and is ready in less than 30 minutes, especially if you take shortcuts, like using prepared pesto instead of making your own. Another shortcut would be omitting the sautéed greens, however, I think they add a nice flavor, not to mention the additional nutrition they provide. They are packed with vitamins, minerals and important cancer fighting and system supporting phytonutrients and amino acids. They are not called power greens for nothing!

Did you know that a Portobello mushroom is just a grown up crimini mushroom or conversely, the little brown crimini is just a baby Portobello? They are considered a crimini until they are 4 to 6 inches in diameter. If you were in Northern Italy you would call them “cappellone” which means “big hat”. Regardless of what you call them, Portobello mushrooms are delicious and packed with nutrition. They are fat-free and very low in calories, and a rich source of selenium, copper and niacin Their rich flavor and firm texture makes them perfect for Meatless Monday. They are extremely versatile and can be chopped for sauces and veggie sautees, sliced and grilled as a great pizza topping or stuffed with grains, veggies or cheese for a satisfying main course.

PORTOBELLO MUSHROOMS STUFFED WITH GREENS, MOZZARELLA AND PESTO

4 large whole portobello mushrooms
1 Tbsn olive oil
1/2 tsp salt, divided
3-4 cups power greens (kale, collard, chard or spinach)
1/2 red onion or 2-3 shallots, chopped
3 cloves garlic, minced
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
1 cup mozzarella cheese, shredded ( swiss, jack or fontina are good substitutes)
1/2 red bell pepper, finely diced (optional)
1/2 cup pesto sauce (Click here for a Home made recipe from Cooks.com)

Preheat the oven to 400°F. Carefully remove stem from mushrooms and set aside.

Wipe outside of mushrooms with a damp paper towel. Sprinkle mushroom caps with about 1/4 teaspoon salt and place rounded side up on an oiled baking sheet. Bake until just barely tender, about 15 minutes.

Chop mushroom stems and greens. Baby greens do not need to be chopped. If you are using mature greens, remove tough rib and stem before chopping.

In a large skillet combine onion, garlic and pepper and saute until onions are soft, about 5 minutes.

Add greens, remaining 1/4 teaspoon salt and a few Tablespoons water in a large skillet. Saute, stirring frequently, over medium heat until greens are wilted and water is evaporated; mature greens will take longer to become soft. Add more water if necessary.

Remove mushrooms from the oven and turn them over, gill side up.

Fill each cap with a layer of greens (about 1/4 cup).

Add a layer of mozzarella cheese.

Top with a Tablespoon of pesto

Sprinkle with red pepper flakes and red bell pepper.

Return to the oven and bake until cheese is melted, about 5-8 minutes. For a crispy top, broil the last minute or so.

Portobello Mushrooms with Greens, Mozzarella & Pesto

Servings: 4
Time: 30 minutes
Difficulty: easy
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4 large whole portobello mushrooms
1 Tbsn olive oil
1/2 tsp salt, divided
3-4 cups power greens (kale, collard, chard or spinach)
1/2 red onion or 2-3 shallots, chopped
3 cloves garlic, minced
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
1 cup mozzarella cheese, shredded
1/2 red bell pepper, finely diced (optional)
1/2 cup pesto sauce (see directions below for homemade)

Preheat the oven to 400°F. Carefully remove stem from mushrooms and set aside. Wipe outside of mushrooms with a damp paper towel. Sprinkle mushroom caps with about 1/4 teaspoon salt and place rounded side up on an oiled baking sheet. Bake until just barely tender, about 15 minutes.
Chop mushroom stems and greens. Baby greens do not need to be chopped. If you are using mature greens, remove tough rib and stem before chopping.
In a large skillet combine olive oil, onion, garlic and pepper and saute until onions are soft (about 5 minutes)
Add greens, remaining 1/4 teaspoon salt and a few Tablespoons water in a large skillet. Saute, stirring frequently, over medium heat until greens are wilted and water is evaporated; mature greens will take longer to become soft. Add more water if necessary.
Remove mushrooms from the oven and turn them over. Fill each cap with a layer of greens (about 1/4 cup).
Add a layer of mozzarella cheese.
Top with a Tablespoon of pesto
Sprinkle with red pepper flakes and red bell pepper.
Return to the oven and bake until cheese is melted, about 5-8 minutes. For a crispy top, broil the last minute or so.

Meatless Monday – Bow Ties with Broccoli Pesto

by joycevandenbergporterMarch 24, 2014

Is it time to put away the roasted root vegetables and bring on the fresh herbs? Well maybe not quite, but it’s feeling and looking more like spring. The days are longer and new growth is peeking out from under last year’s dry brush. Forget-Me-Knots and California Poppies adorn the hillsides and instantly make me feel happy. Perhaps they are working in cahoots with Pharrell on his happiness project. For those few who haven’t heard Pharrell’s “Happy” song (if that’s even possible) click here: http://www.youtube.com/watch?v=y6Sxv-sUYtM (Or maybe you just want to listen to it while you read the rest of this post which is fine because I listened to it while I was writing it). More on the garden this Friday so gardeners stay tuned.

Spring Pasta Recipe: My son, Dylan, loves pesto on pasta, pizza and sandwiches (and he just came home for spring break), so this Vegetarian Times recipe for Broccoli Pesto caught my eye. I actually loved this pasta! I could stand at the kitchen counter and eat the pesto by the spoonful (and just maybe I did). It’s delicious and simple. It tastes like it has cheese and/or something creamy. but it is vegan and fairly low calorie. I used pine nuts (instead of hazelnuts because I wanted a creamier sauce). I left them raw for the pesto and dry toasted as a topping. The combination of herbs, including fresh mint, make it taste spring fresh. The addition of broccoli is a nice twist which also ramps up the nutritional value of the meal. As a Superfood, broccoli is low in fat and calories (only 31 per cup), rich in vitamins, minerals, beneficial phytochemicals and a good source of fiber. Somehow it doesn’t taste like broccoli so you may be able to slip some extra veggies into someone you love. My Carb-fearing husband had three portions! I will definitely make Pasta with Broccoli Pesto again. Store any leftover pesto in a container and pour a thin layer of olive oil on top to prevent it from turning brown.

Bow Ties with Broccoli Pesto

Servings: 4
Time: 25 minutes
Difficulty: easy
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Ingredients:

6 Tbsn hazelnuts, plus more for garnish (or pistachios/pine nuts)
2 cups broccoli florets
12 oz farfalle pasta (bowtie)
1 1/2 cups loosely packed parsley leaves
1/4 cup plus 2 Tbsn olive oil, plus more for drizzling
1/2 cup mint leaves
4 tsp lemon juice
1 1/2 tsp grated lemon zest
1 1/2 tsp capers, rinsed and drained
5 large garlic cloves, peeled

Directions:

Put large pot of salted water on to boil.
Toast hazelnuts (pine nuts) in dry skillet, 3 – 5 minutes, or until golden. Let cool.
Add broccoli to boiling water and cook 2 to 3 minutes. Remove broccoli with slotted spoon.
Add farfalle to broccoli water and cook according to package instructions

Drain farfalle, reserving 1/4 cup cooking water.
Process nuts, broccoli, parsley, oil, mint, lemon juice, zest, capers and garlic in food processor or blender until smooth (Add some of the cooking water if it’s too thick).
Toss farfalle with pesto and reserved water (if needed). Garnish with toasted nuts, sprinkle with salt and drizzle with olive oil(if desired).