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Ingredients

6 tablespoons blanched hazelnuts 2 cups broccoli florets 1 (12 ounce) package farfalle pasta 1 ½ cups lightly packed fresh parsley leaves ½ cup fresh mint leaves ¼ cup olive oil 2 tablespoons olive oil 5 large cloves garlic, peeled 4 teaspoons lemon juice 1 ½ teaspoons lemon zest salt and ground black pepper to taste 1 ½ teaspoons capers, drained and rinsed

Nutrition Info

584.3 calories carbohydrate: 70.3 g cholesterol: : - fat: 29.2 g fiber: 6.1 g protein: 15.3 g saturatedFat: 3.7 g servingSize: - sodium: 104.3 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Heat a skillet over medium heat. Toast hazelnuts, shaking skillet often, until golden, 3 to 5 minutes. Remove from heat and let cool.
Bring a large pot of water to a boil. Cook broccoli in boiling water until tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Bring water back to a boil and add farfalle, cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, roughly chop cooled hazelnuts. Place hazelnuts, broccoli, parsley, mint, 1/4 cup plus 2 tablespoons olive oil, garlic, lemon juice, and lemon zest in a food processor. Puree until smooth. Season pesto with salt and pepper.
Drain farfalle, reserving 1/4 cup cooking water. Toss farfalle with pesto, reserved cooking water, and capers until well coated.

4 servings

The best pasta with pesto ever! Broccoli makes everything tastier. Garnish with more toasted hazelnuts and drizzle in olive oil to serve.