September 7, 2011

Bow Ties with Broccoli Pesto

I got the inspiration for this recipe from one of my Weight Watcher's cookbooks, Fresh, Fabulous, Fast. I recently got a food processor and I was looking for a good recipe to try out on it. I love pesto, and thought the idea to make it with broccoli was really interesting. I made a few changes to the original recipe, but it still turned out pretty good. It came together fast and was perfect for a weeknight meal.

Bow Ties with Broccoli Pesto
Adapted from Fresh, Fabulous, Fast from Weight Watcher's

Makes 4 servings, serving size about 1 1/4 cup

8 ounces farfalle, aka bow ties (I used Barilla Plus)
2 cups broccoli florets
3 tablespoons water
1 cup packed basil leaves
2 tablespoons pine nuts
2 garlic cloves, halved
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 cup vegetable stock
2 teaspoons olive oil
Grated zest of 1 lemon

1. Cook the pasta according to the directions on the package. Drain and keep warm.

2.While the pasta is cooking, place the broccoli and water in a microwaveable bowl. Cover and cook until the broccoli is tender, about 3 minutes. Rinse the broccoli under cold water and drain.

3. To make the pesto, place the broccoli, garlic, 1 tablespoon pine nuts, basil, salt and red pepper flakes in a food processor and pulse until the mixture in roughly chopped. Add the the stock and oil, then process until smooth.

4. Place the pasta, lemon zest and pesto in a bowl and toss to combine. Sprinkle with the remaining pine nuts. 

Nutrition Information
Calories: 272
Fat: 7
Carbohydrates: 42
Fiber: 5
Protein: 12
Sodium: 312
Weight Watcher's Points+: 8


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