Pasta W/ Pesto, Tomato & Broccoli

Ingredients

2 cups small shape pasta (ancient grain, quinoa or brown rice), uncooked

1 cup pasta water

2 large garlic cloves, minced

1 tbsp extra virgin olive oil

1/4 cup + 2 tbsp pesto, divided

2 cups grape tomatoes, cut in halves

4 cups small broccoli florets

1/3 cup sun dried tomatoes, thinly sliced

1/2 cup (2 oz) Parmesan cheese, shredded

1/2 tsp salt

1/2 tsp ground black pepper

1/8 tsp red pepper flakes

Directions

Cook pasta as per package instructions, reserve 1 cup of pasta water, drain and set aside.
While pasta is cooking, get all ingredients ready. Preheat large deep skillet on medium heat and add olive oil and garlic. Saute for 30 seconds, stirring frequently. Add 1 tbsp pesto, tomatoes and stir. Cook for 1 - 2 minutes and stir again. Cook another 1 - 2 minutes. Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once.
Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavours marinate for a few minutes. Do not cover because broccoli will become a mushy mess. I also like to add half Parmesan cheese in this step and the other half right before serving. Serve hot.
Storage Instructions: Refrigerate covered for up to 3 - 5 days. Freeze in an airtight container for up to 3 months.

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