Red And Green Farfalle Pasta Recipe

Name: Red And Green Farfalle Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs farfalle pasta; 1 cup sun-dried tomato, drained and chopped (packed in oil or water); 1 cup roasted red pepper, drained and chopped; 1 (15 ounce) can green peas, drained; 1 cup broccoli floret; 2 cups fresh basil leaves; 1/2 cup grated parmesan cheese; 1/2 cup extra virgin olive oil; 1/3 cup pine nuts; 3 tablespoons chopped garlic; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup toasted walnuts (optional) or 1/2 cup almonds (optional)

Servings: persons

3 lbs farfalle pasta
1 cup sun-dried tomato, drained and chopped (packed in oil or water)
1 cup roasted red pepper, drained and chopped
1 (15 ounce) can green peas, drained
1 cup broccoli floret
2 cups fresh basil leaves
1/2 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 tablespoons chopped garlic
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup toasted walnuts (optional) or 1/2 cup almonds (optional)

1
Cook farfalle pasta al dente per package directions and drain in colander.
2
Fill a 1-quart pot with approximately 1 inch of water on the bottom, and bring to a soft boil. Add broccoli florets, cover, and steam for 2-3 minutes until just softened. Drain water and pat broccoli dry between paper towels.
3
Combine basis with pine nuts in a food processor and pulse a few times. Add garlic and cheese and pulse a few times more.
4
Slowly add the olive oil to the food processor in a constant stream while the processor is running. Scrape sides with a rubber spatula and pulse until you have a consistent pesto sauce. Add salt and pepper to taste.
5
Combine pasta, sun-dried tomatoes, red peppers, peas, and broccoli in a large bowl. Stir in pesto sauce until thoroughly combined.
6
Optional: If you want to add some crunch, stir in the toasted walnuts or almonds.
7
Can be served warm or cold.

1933

kcal

Calories

Fat

280

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs farfalle pasta, 1 cup sun-dried tomato, drained and chopped (packed in oil or water), 1 cup roasted red pepper, drained and chopped, 1 (15 ounce) can green peas, drained, and more.

Yes, Red And Green Farfalle Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red And Green Farfalle Pasta

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