
Broccoli Pesto Pasta with Green Olives
Ingredients (11)
- 2 cups broccoli florets
- 1 pound uncooked pasta, such as rigatoni or penne
- 1 cup green olives, drained and pitted
- 3 tablespoons pine nuts
- 2 cups fresh basil leaves (about 1 1/3 ounce, or 2 small containers)
- 3 cloves garlic, roughly chopped
- 3 tablespoons freshly grated Parmesan cheese
- Several twists of freshly ground black pepper, to taste
- 1/4 cup extra-virgin olive oil
- Salt, to taste
- Optional, for serving (my additions): Dollops of ricotta and/or red pepper flakes, drizzle of olive oil
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Directions
Learn how to make this recipe at Cookie and Kate