Pasta With Roasted Peppers And Brocoli Pesto

1. 1

   Boil a big pot of water. when boiling add a tablespoon of salt. Add the broccoli florets and boil for 5 minutes. Take out the florets (keep the boiling water) and put them in a bowl with ice water to stop the cooking.

2. 2

   Put in the food processor the florets and all the other ingredients except for oil. Process shortly. Add the oil and process for a little longer, but make sure you keep some texture to the pesto.

3. 3

   cook the pasta in the water you used for cooking the broccoli. cook to a little shy of al dente, the pasta will finish cooking in the sauce. Keep one cup of pasta water before you drain the pasta.

4. 4

   Cut the roasted red pepper to thin ribbons.

5. 5

   Put 2 tablespoons of olive oil in a pan on medium high heat. Add the garlic and the pepper and saute for few minutes.

6. 6

   Add the pesto and 1/2 a cup of the pasta water and mix.

7. 7

   Add the cooked pasta, mix gently and let it cook for 2 minutes or so. If the sauce is too dry add a bit more water.

8. 8

   Remove from the heat and add the shredded basil and Parmesan cheese (as much as you like) and serve.

* Per serving · 4 servings · Values may vary.