Farfalle Pasta Salad with Broccoli Pesto

1. 1

   In a medium saucepan boil broccoli florets with enough water to cover.

2. 2

   Approximately 5 minutes.

3. 3

   Remove florets with a slotted spoon and place on a plate to cool.

4. 4

   Reserve the water to cook pasta in.

5. 5

   In a food processor, pulse broccoli, parsley, 2 tablespoons pistachios, parmesan cheese and dressing until finely chopped and combined; approximately 30 seconds.

6. 6

   Cook farfalle pasta according to package.

7. 7

   Reserve 1/2 cup of cooking water.

8. 8

   Drain and return pasta to the pot.

9. 9

   Over low heat, add the pesto and chopped peppers to the pot and 1/4 cup of reserved water.

10. 10

    Toss to combine.

11. 11

    Add more water to thin out pesto if necessary.

12. 12

    Cook for 5-7 minutes or until sweet peppers begin to soften.

13. 13

    Serve with a baby arugula salad dressed with remaining Italian dressing.

14. 14

    Sprinkle with remaining pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.