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.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fiber 1g
Sugars less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.