Broccoli Pesto Pasta with Green Olives

Serves: 4 Save

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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