Pasta with Broccoli and Red Pesto

How about trying this for an Italian themed night!


In a blender, combine basil, garlic, tomato puree, and 1/2 cup water and mix until
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.


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

Hints 'n' Tips


Leave a Comment:

login to leave comments
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinents scarcity of sugar. Today, chu... keep reading


Vino Nobile di Montepulciano Baroncini Fontelellera

A firm structure, underlying fresh cherry fruits, soft tannins and lasting finish.