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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Something different for lunch that is equally good either hot or room temperature. Adapted from Mollie Katzen's Get Cooking. Ingredients:
1/4 cup olive oil |
3/4 cup pesto sauce |
12 ounces pennette pasta or 12 ounces penne pasta |
1 1/2 lbs broccoli, tough stem ends discarded and the rest cut on the diagonal into 2-inch pieces (about 1 large head) |
1/3 cup parmesan cheese, freshly grated |
salt & freshly ground black pepper |
Directions:
1. Bring a large pot of salted water to a boil for the pasta; cook according to package directions, adding in the broccoli during the last minute of cooking.
2. Meanwhile, combine oil and pesto in a large mixing bowl until blended.
3. Reserve 1 cup of cooking liquid and drain pasta and broccoli; add drained pasta and broccoli to pesto in large bowl.
4. Mix well to coat pasta, add Parmesan, and any pasta water if needed; season with salt and pepper.
5. Serve hot, cold, or room temperature.
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