Categories: Pasta

Ingredients

• 2 cups any shape pasta, uncooked
• 1 cup pasta water, reserved
• 2 large garlic cloves, minced
• 1 tbsp extra virgin olive oil
• 1/4 cup + 2 tbsp pesto, divided
• 2 cups grape tomatoes, cut in halves
• 4 cups broccoli florets, coarsely chopped
• 1/3 cup sun dried tomatoes, thinly sliced
• 1/2 cup (2 oz) Parmesan cheese, grated
• 1/2 tsp salt
• 1/8 tsp red pepper flakes
• Ground black pepper, to taste

Directions

1. Cook pasta as per package instructions. Reserve 1 cup of pasta water, draining the rest. Set aside.

2. While pasta is cooking, get all ingredients ready. Preheat large deep skillet or a dutch oven on medium heat, add olive oil and garlic. Sauté for 30 seconds, stirring frequently. Add 1 tbsp pesto, tomatoes and stir. Cook for 1 – 2 minutes and stir again. Cook another 1 – 2 minutes. Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once.

3. Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavours marinate for a few minutes. Do not cover because broccoli will become a mushy mess. I also like to add half Parmesan cheese in this step and the other half right before serving. Serve hot.

4. Store: Refrigerate in an airtight container for up to 3 – 5 days or freeze for up to 3 months.

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