Farfalle With Broccoli Pesto

We’re sure you haven’t made broccoli pesto yet. But farfalle with broccoli pesto can help correct this “unfortunate misunderstanding”. It’s possible that this unusual pesto will become your favorite addition to your dishes.


300g broccoli

300g farfalle

1 small bundle of mint

1 garlic clove

50 g roasted hazelnuts

70g grated parmesan

1 lemon

extra virgin olive oil

freshly ground black pepper


Step by step recipe

Step 1

Cut the stalks off the broccoli and save. Divide the broccoli into small florets. Remove the zest from the lemon with a fine grater and squeeze out the juice.

Step 2.

Boil the pasta until al dente, following the instructions on the packet. Add the broccoli florets 2 minutes before removing from the heat.

Step 3.

Chop the broccoli stalks with the blender, adding the mint leaves (save some for serving), hazelnuts, 50g Parmesan, lemon juice and half the zest. Season with salt. Pour in the olive oil in a thin stream, while continuing to use the blender to blend the sauce.

Step 4.

Rinse the broccoli pasta in a colander, saving a little water. Mix the pasta with the pesto, adding a little of the cooking water. Sprinkle over the remaining Parmesan and lemon zest, season with freshly ground pepper and garnish with mint leaves.

Leave a Comment