Farfalle with Roasted Broccoli and Red Pepper Pesto

I wanted to make something light and simple to go with the meatloaf last night, so I went with a pasta dish. I decided to add broccoli, but rather than steam it, I roasted it. For the pesto, I had some red pepeprs and sun dried tomatoes, so rather than choose between the two, I used both. I think it's my new favorite non-basil pesto! This dish is simple, flavorful, and could be a meal all by itself.

Farfalle with Roasted Broccoli and Red Pepper Pesto

1/2 lb. farfalle (I use Barilla plus)

1 head of organic broccoli florets

parmesan cheese, for garnish

pesto:

1 fresh roasted red pepper

10 sun dried tomatoes

1 garlic clove, chopped

1/4 c. pine nuts

1/4 c. parmesan cheese, grated

10 basil leaves

1 tbsp. tomato paste

1 tbsp. EVOO

1-3 tbsp. vegetable stock

salt and pepper

pinch of crushed red pepper flakes

Preheat oven to 400 degrees.
Toss broccoli in salt, pepper and EVOO on a lined baking sheet.
Roast for 15-20 minutes.
Cook pasta, drain and put back in pot.
In a blender or food processor, add all pesto ingredients (except stock) and process until smooth.
Add stock to reach desired consistency.
Pour over pasta.
Add broccoli to pasta, toss.
Plate and garnish with parmesan.


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