Bowtie pasta with Broccoli Pesto

I *may* be on a bit of a pesto kick this week. It's not my fault! I have to do something with my overgrown herb garden!

Mats:
1 lb bowtie (farfalle) pasta
2c broccoli, chopped into bite-sized pieces
3/4c fresh parsley
3/4c fresh basil
4 cloves garlic, peeled
4 Tb lemon juice
1 1/2tsp capers
1/4c olive oil
Parmesan cheese (optional)

Cook pasta according to package directions, drain, and place in a large bowl

Bring a small pot of water to a boil. Add the broccoli to the water and cook for 3 minutes. Drain and rinse with cold water.

Add the capers, parsley and basil to a food processor and turn it on.

While the processor is running, add the 4 cloves of garlic. Stop the processor, scrape down the sides back into the bowl of the processor.

Turn the processor back on. While the processor is running, add the broccoli through the chute.

Add the lemon juice, continue processing.

Scrape down the sides of the processor again, then turn it back on... again. Now add the oil in a steady stream. Let the processor run for another minute or two to finish up the pesto.

Pour the pesto over the hot pasta and stir really well. Dish into bowls and top with cheese, if you'd like.