Yield: 6 servings
Ingredients:
1 lb. corkscrew pasta
Kosher salt
4-oz. jar sun-dried tomato halves, drained and cut in 1/4" slices
half a16-oz. bag frozen broccoli florets
1 cup prepared basil pesto (recipe follows)
Instructions:
1. Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely
with plastic wrap and microwave until tender, about 4 minutes. Stir once half way
through cooking time.
2. Remove, drain and set aside.
3. Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water,
drain pasta and set aside.
4. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli.
5. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may
not use all the water). Serve immediately.
Basil Pesto
Yield: about 1 cup
Ingredients:
2 cloves garlic
1/4 cup pine nuts, toasted in a skillet until lightly browned
1/4 cup manchego cheese, cut in pieces
3 cups basil leaves, tightly packed
1/4 cup olive oil
salt to taste
Instructions:
1. Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of
peas.
2. Add basil leaves and pulse briefly to combine.
3. With food processor running, add oil gradually in a thin stream to make a smooth
paste. Add salt to taste.
