Red and Green Farfalle Pasta

⏱ 27 mins 🍽 12 cups, 12 serving(s) 🌶 italian 🏷 Vegan

This colourful vegan farfalle pasta is an ideal festive side dish. It combines red and green vegetables with a fresh basil and pine nut pesto, all tossed together. The recipe is quick to prepare, taking just 27 minutes, and yields 12 generous servings. It can be enjoyed warm or chilled, making it a versatile addition to any holiday table.

Red and Green Farfalle Pasta

Ingredients

  • 3 lbs farfalle pasta
  • 1 cup sun-dried tomato, drained and chopped (packed in oil or water)
  • 1 cup roasted red pepper, drained and chopped
  • 1 (15 ounce) can green peas, drained
  • 1 cup broccoli floret
  • 2 cups fresh basil leaves
  • 1/2 cup grated parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 tablespoons chopped garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup toasted walnuts (optional) or 1/2 cup almonds (optional)

Method

  1. Cook the farfalle pasta in a large pot of boiling water until al dente, following the directions on the packet, then drain it in a colander.
  2. Place about 1 inch of water in a 1-quart pot and bring it to a soft boil. Add the broccoli florets, cover the pot, and steam them for 2-3 minutes until just tender. Drain the water and pat the broccoli dry using paper towels.
  3. Put the basil leaves and pine nuts into a food processor and pulse them several times. Add the garlic and parmesan cheese, then pulse a few more times.
  4. With the food processor running, pour the olive oil in a slow, steady stream into the mixture. Use a rubber spatula to scrape down the sides, then pulse until a smooth pesto sauce forms. Season the pesto with the salt and pepper.
  5. In a large mixing bowl, combine the cooked pasta, chopped sun-dried tomatoes, chopped roasted red peppers, drained green peas, and steamed broccoli. Pour the pesto sauce over the top and stir everything together until well coated.
  6. For an optional crunchy texture, stir the toasted walnuts or almonds into the pasta mixture.
  7. This dish is suitable for serving either warm or cold.

Nutrition (per serving)

Sodium522600 mg

Recipe details

CategoryVegan
Cuisineitalian
Authorostfeldg