Wednesday, June 3, 2009

Farfalle with Roasted Broccoli and Red Pepper Pesto

I wanted to make something light and simple to go with the meatloaf last night, so I went with a pasta dish. I decided to add broccoli, but rather than steam it, I roasted it. For the pesto, I had some red pepeprs and sun dried tomatoes, so rather than choose between the two, I used both. I think it's my new favorite non-basil pesto! This dish is simple, flavorful, and could be a meal all by itself.

Farfalle with Roasted Broccoli and Red Pepper Pesto

1/2 lb. farfalle (I use Barilla plus)
1 head of organic broccoli florets
parmesan cheese, for garnish

1 fresh roasted red pepper
10 sun dried tomatoes
1 garlic clove, chopped
1/4 c. pine nuts
1/4 c. parmesan cheese, grated
10 basil leaves
1 tbsp. tomato paste
1 tbsp. EVOO
1-3 tbsp. vegetable stock
salt and pepper
pinch of crushed red pepper flakes

Preheat oven to 400 degrees.
Toss broccoli in salt, pepper and EVOO on a lined baking sheet.
Roast for 15-20 minutes.
Cook pasta, drain and put back in pot.
In a blender or food processor, add all pesto ingredients (except stock) and process until smooth.
Add stock to reach desired consistency.
Pour over pasta.
Add broccoli to pasta, toss.
Plate and garnish with parmesan.

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Cucumber and Herbed Cheese Tea Sandwiches
Caramelized Pear and Walnut Profiteroles
Chicken, Artichoke and Red Pepper Tapenade
Caprese Skewers with Balsamic Reduction


Joanne said...

I would totally have this as a meal in itself! I haven't gotten around to making any non-basil pestos yet but they have been beckoning to me for a LONG time. I need to get on that.

Meredith said...

I agree. That's a great meal by itself. Looks yummy. I'm putting it into my plans for next week's menu