Red And Green Farfalle Pasta

1. 1

   Cook farfalle pasta al dente per package directions and drain in colander.

2. 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. 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. 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. 5

   Combine pasta, sun-dried tomatoes, red peppers, peas, and broccoli in a large bowl. Stir in pesto sauce until thoroughly combined.

6. 6

   Optional: If you want to add some crunch, stir in the toasted walnuts or almonds.

7. 7

   Can be served warm or cold.

* Per serving · 4 servings · Values may vary.