Broccoli Pesto Pasta Recipe

• ¼ cup (+2 tbsp) Hazelnuts (blanched)
• 2 cups Broccoli Florets
• 1½ cups Parsley Leaves (loosely packed, can include part of the stems)
• 6 tbsp Olive Oil
• 4 tsp Lemon Juice
• 2 tsp Lemon Zest
• ½ cup Mint Leaves
• 2 tsp Capers (rinsed and drained)
• 2 Garlic Cloves
• Salt and Pepper (to taste)
• 12 oz bow-tie Pasta

• Dry roast hazelnuts until golden.
• Remove, cool, coarsely chop, and set aside.
• Boil broccoli in plenty of water until tender.
• Drain and reserve 1 cup water. Rinse the broccoli florets under cold water. Drain again.
• Blend rest of the ingredients, except pasta and 2 tbsp hazelnuts, in a food processor until smooth.
• Cook pasta in the reserved water.
• Add to the paste along with water.
• Drizzle some olive oil and reserved 2 tbsp hazelnuts.
• Serve.