Broccoli Pesto Linguini

I threw this together to go with Simon and Garfunkel Chicken tonight for dinner. For the 1 cup pesto, I used 1 .5 ounce packet of Knorr Pesto Sauce Mix, prepared according to the package directions I don't know how it would taste with pesto made with fresh basil, as the packet really doesn't make a very strong flavored pesto. This dish worked well for us, and even my daughter who doesn't normally eat cooked broccoli loved it. Prep time is for making the Knorr Pesto, and trimming the broccoli.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 4  quarts boiling water, in a large kettle
• 1⁄2 teaspoon salt
• 2  tablespoons olive oil
• 8  ounces linguine, broken in half
• 2  cups fresh broccoli, cut into bite-sized pieces
• 1  cup parmesan cheese, shredded (not the canned stuff)

Directions

1. Add the salt and olive oil to the boiling water.
2. Cook the linguini according to the package directions, adding the broccoli to the water the last 5-7 minutes of cooking time. (5 minutes if you want the broccoli to hold together, 7 minutes if you'd like the broccoli softer, so it breaks up and incorporates itself throughout the dish).
3. Before draining, ladle about 1/2 cup of the cooking water into the prepared pesto.
4. Drain the pasta and broccoli. Return to the kettle, and add the pesto. Stir to combine.
5. Add half of the parmaesan cheese. Stir to incorporate. Add the remaining cheese, and stir together.
6. Use tongs to serve. This is a great side dish for any herbed chicken dish.