Time: 20 minutes
Penne with Basil Pesto and Broccoli
- 1 pack of Garofalo Penne Rigate
- 250g broccoli, cut into florets
- 1 jar of Papille Basil Pesto
- 30g pine nuts
- Olitalia extra virgin olive oil
- chili flakes
Put the pasta into a large pan of boiling salted water and cook until pasta is al dente.
In a seperate large pan of boiling salted water, add the broccoli and let cook for 3 minutes.
Remove broccoli from water and add to a small pan, and lightly fry the broccoli with Olitalia extra virgin olive oil, chili flakes, salt and pepper.
Once pasta is cooked, drain the water and mix it with broccoli mixture.
Lightly toasted pine nuts in a dry pan for 3 minutes on low heat.
Add pesto and pine nuts to pasta and broccoli and mix well.
Sprinkle with Parmesan cheese and serve.