Farfalle Pasta Salad With Broccoli Pesto Recipes

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FARFALLE WITH PESTO



Farfalle With Pesto image

Make and share this Farfalle With Pesto recipe from Food.com.

Provided by Irmgard

Categories     European

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb farfalle pasta
1/2 cup pine nuts
4 garlic cloves
3 cups fresh basil leaves
1 cup olive oil
1/2 cup parmesan cheese, grated
2 tablespoons lemon juice
salt and pepper
1/2 cup peas, defrosted
1 cup English cucumber, diced
4 green onions, sliced

Steps:

  • Cook the pasta according to the package directions.
  • Drain and rinse with cold water; drain again.
  • In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
  • With the processor running, pour in the olive oil until combined.
  • Add the cheese, lemon juice, salt and pepper.
  • Toss the pesto with the pasta.
  • Mix in the peas, cucumber and green onions.
  • Serve garnished with basil leaves.

FARFALLE PASTA SALAD WITH BROCCOLI PESTO



Farfalle Pasta Salad with Broccoli Pesto image

Broccoli pesto? Yes, please! Pulse florets with parsley, pistachios, Parmesan and dressing. It's a great sauce for this pasta dish.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 8

20 fresh broccoli florets, rinsed
1/2 tsp. water
3/4 cup fresh parsley leaves
4 Tbsp. pistachios
1/2 cup KRAFT Parmesan Cheese
1/3 cup prepared GOOD SEASONS Italian Dressing Mix
3 cups uncooked farfalle (bow-tie pasta)
5 sweet peppers, chopped

Steps:

  • In a medium saucepan boil broccoli florets with enough water to cover. Approximately 5 minutes. Remove florets with a slotted spoon and place on a plate to cool. Reserve the water to cook pasta in.
  • In a food processor, pulse broccoli, parsley, 2 tablespoons pistachios, parmesan cheese and dressing until finely chopped and combined; approximately 30 seconds.
  • Cook farfalle pasta according to package. Reserve ½ cup of cooking water. Drain and return pasta to the pot.
  • Over low heat, add the pesto and chopped peppers to the pot and ¼ cup of reserved water. Toss to combine. Add more water to thin out pesto if necessary. Cook for 5-7 minutes or until sweet peppers begin to soften.
  • Serve with a baby arugula salad dressed with remaining Italian dressing. Sprinkle with remaining pistachios.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FARFALLE WITH BROCCOLI PESTO



Farfalle with Broccoli Pesto image

The best pasta with pesto ever! Broccoli makes everything tastier. Garnish with more toasted hazelnuts and drizzle in olive oil to serve.

Provided by Daisy Veggie

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 45m

Yield 4

Number Of Ingredients 12

6 tablespoons blanched hazelnuts
2 cups broccoli florets
1 (12 ounce) package farfalle pasta
1 ½ cups lightly packed fresh parsley leaves
½ cup fresh mint leaves
¼ cup olive oil
2 tablespoons olive oil
5 large cloves garlic, peeled
4 teaspoons lemon juice
1 ½ teaspoons lemon zest
salt and ground black pepper to taste
1 ½ teaspoons capers, drained and rinsed

Steps:

  • Heat a skillet over medium heat. Toast hazelnuts, shaking skillet often, until golden, 3 to 5 minutes. Remove from heat and let cool.
  • Bring a large pot of water to a boil. Cook broccoli in boiling water until tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Bring water back to a boil and add farfalle; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, roughly chop cooled hazelnuts. Place hazelnuts, broccoli, parsley, mint, 1/4 cup plus 2 tablespoons olive oil, garlic, lemon juice, and lemon zest in a food processor. Puree until smooth. Season pesto with salt and pepper.
  • Drain farfalle, reserving 1/4 cup cooking water. Toss farfalle with pesto, reserved cooking water, and capers until well coated.

Nutrition Facts : Calories 584.3 calories, Carbohydrate 70.3 g, Fat 29.2 g, Fiber 6.1 g, Protein 15.3 g, SaturatedFat 3.7 g, Sodium 104.3 mg, Sugar 4.5 g

FARFALLE WITH BROCCOLI



Farfalle with Broccoli image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
  • Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

BROCCOLI, PASTA, AND PESTO SALAD



Broccoli, Pasta, and Pesto Salad image

If you've never tried pesto before, this is the recipe to start with. Maybe, once you try pesto, you'll be encouraged to add basil to your kitchen garden!

Provided by wildheart

Categories     Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups uncooked fancy pasta
2 cups chicken or 2 cups turkey
2 cups broccoli florets, steamed til barely tender
1 1/2 cups shredded low-fat mozzarella cheese
1/2 cup shredded parmesan cheese
1 cup lightly packed fresh basil leaf
2 -3 cloves garlic
1 cup fat-free mayonnaise or 1 cup low-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt

Steps:

  • Cook and drain pasta; cool.
  • Combine pasta, meat, broccoli, and cheeses in large bowl.
  • Put basil and garlic in food processor or blender; whiz.
  • Add mayo to food processor or blender.
  • Mix thoroughly.
  • Stir into pasta mix.
  • Toss to coat.
  • Refrigerate for at least 4 hours before serving.
  • During the last 1/2 hour of chilling time, toss once to mix.
  • For color contrast, serve with cherry tomatoes, cut in halves.

FARFALLE SALAD



Farfalle Salad image

Provided by Sheila Lukins

Categories     Pasta     Side     Dinner     Parmesan     Potluck     Parade     Vegetarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 8 servings

Number Of Ingredients 9

1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch)
1 medium-sized red onion, diced (1/4 inch)
1 cup frozen peas, thawed and cooked in boiling water for 3 minutes
3 scallions, thinly sliced
1/2 cup chopped pitted black olives
1 tablespoon olive oil
1 pound farfalle pasta
1 cup prepared pesto
1/4 cup freshly grated Parmesan cheese

Steps:

  • 1. Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve.
  • 2. Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water.
  • 3. Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. Let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.

FARFALLE AND BROCCOLI SALAD WITH GORGONZOLA DRESSING



Farfalle and Broccoli Salad with Gorgonzola Dressing image

Categories     Salad     Pasta     Side     High Fiber     Blue Cheese     Broccoli     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 pound broccoli, tops cut into 3/4-inch florets, stems cut into 1/4-inch-thick rounds
1 pound farfalle (bow-tie) pasta
3/4 cup mayonnaise
1/2 cup sour cream
3 tablespoons white wine vinegar
8 ounces Gorgonzola cheese (about 2 cups), crumbled
6 green onions, chopped
3 celery stalks, thinly sliced
3 tablespoons chopped fresh parsley

Steps:

  • Cook broccoli stems in large pot of boiling salted water 2 minutes. Add florets and cook until stems and florets are crisp-tender, about 2 minutes longer. Using slotted spoon, transfer broccoli to strainer. Refresh under cold water. Drain.
  • Bring same pot of water to boil. Add pasta; cook until just tender but still firm to bite. Drain. Rinse under cold water.
  • Whisk mayonnaise, sour cream, and vinegar in large bowl. Add half of Gorgonzola cheese. Using rubber spatula, mash until cheese is almost smooth. Stir in remaining cheese. Add pasta, green onions, celery, parsley, and broccoli; toss to coat. Season salad to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

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Top Asked Questions

How to make Broccoli pasta salad?
Bring a large pot of water to a boil and add the pasta and cook according to package directions. The last two minutes add in the broccoli. Drain and rinse in cold water. In a large serving bowl toss together pasta, broccoli, tomatoes, bell pepper, onion, and olives. Sprinkle crumbled feta on top of broccoli pasta salad.
What is farfalle pasta salad?
This Farfalle Pasta Salad Mediterranean Style is great for entertaining! It tastes really fresh, and since it’s not mayonnaise based, this cold pasta salad can maintain much longer on those hot summer days. Therefore this Mediterranean pasta salad is the perfect option for summer parties or picnics.
Can you make Broccoli pesto ahead of time?
Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Toss in reserved broccoli florets and season with salt and pepper. Do Ahead: Broccoli pesto can be made up to 1 day ahead. Let cool, then press plastic wrap directly on surface before covering to avoid discoloration and chill.
How to cook fresh Broccoli and broccoli Parmesan?
Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce.

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