Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | firmly packed basil leaves |
| 2 cloves | garlic, peeled |
| 2 tbsp | tomato paste |
| 1/2 cup | water |
| 8 ounces | short fusilli pasta |
| 4 cups | small broccoli florets |
| 2 large | red bell peppers, cut into thin strips |
| 2 cups | diced tomatoes |
| 1 ounce | grated Parmesan cheese |
| 1/2 tsp | salt |
| 1/2 tsp | black pepper |
Directions
1. In a food processor, combine basil, garlic, tomato paste, and 1/2 cup water and process until pureed. Transfer tomato pesto to a large serving bowl. 2. Bring a large pot of water to a boil. Add pasta to water and return to boil. After five minutes, add broccoli and bell peppers and cook, stirring frequently, until vegetables are crisp-tender and pasta is al dente, 3 to 4 minutes longer. Drain in a colander. 3. Stir diced tomatoes into tomato pesto. Add pasta and vegetables and Parmesan, salt and black pepper, and toss to coat.
Source: www.wholehealthmd.com