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 ½ Cup
Tomato Puree 2 Tbsp
Garlic Cloves Peeled 2
Basil Leaves 1 Cup (firmly Packed)
Diced Tomatoes 2 Cups
Grated Parmesan Cheese 1 Ounce
Salt ½ Tsp
Black Pepper ½ Tsp

Hints 'n' Tips

Comments

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 subcontinent’s scarcity of sugar.  Today, ... keep reading

Accompaniment

Gehring Pinot Grigio

The Gehring family has always been committed to making quality wines from some of the most renowned vineyard sites in Germany. Handcrafted, each wine expresses unique aroma and taste that is typical of the Rheinhessen. Crisp and lively, with round floral aromas. Refreshing and delicate with light floral and ripe fruit flavours. Long, mineral finish with lemony freshness. Buy this wine if you like: Expressive white wines with crisp acidity and lush fruit.