Broccoli Pesto Pasta

threeovens's Note:

Something different for lunch that is equally good either hot or room temperature. Adapted from Mollie Katzen's "Get Cooking."

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• ¼ cup olive oil
• ¾ cup pesto sauce
• 12 ounces pennette pasta or 12 ounces penne pasta
• 1 ½ 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.