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

Ingredients

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