Broccoli Pesto Pasta

Name: Broccoli Pesto Pasta
Ingredients: 14 cup olive oil; 34 cup pesto sauce; 12 ounces pennette pasta or 12 ounces penne pasta; 1 12 lbs broccoli, tough stem ends discarded and the rest cut on the diagonal into 2-inch pieces (about 1 large head); 13 cup parmesan cheese, freshly grated; salt & freshly ground black pepper

6 ingredients

5 steps

Ingredients

14 cup olive oil
34 cup pesto sauce
12 ounces pennette pasta or 12 ounces penne pasta
1 12 lbs broccoli, tough stem ends discarded and the rest cut on the diagonal into 2-inch pieces (about 1 large head)
13 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.