Pasta with Broccoli and Red Pesto

How about trying this for an Italian themed night!

Method

In a blender, combine basil, garlic, tomato puree, and 1/2 cup water and mix until
pureed.
Put pasta in boiling water. After five minutes add broccoli and peppers, stirring
frequently, until vegetables are crisp-tender and pasta is al dente, three to four
minutes longer. Drain in a colander.
Stir tomatoes into tomato pesto. Add pasta, vegetables, parmesan and black
pepper. Toss to coat.

Ingredients

Red Peppers Cut Into Thin Strips 2 Large
Small Broccoli Florets 4 Cups
Short Penne Or Fusilli Pasta 8 Ounces
Water
Tomato Puree 2 Tbsp
Garlic Cloves Peeled 2
Basil Leaves 1 Cup (firmly Packed)
Diced Tomatoes 2 Cups
Grated Parmesan Cheese 1 Ounce
Salt
Black Pepper

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