Fusilli & Broccoli with Tomato Pesto

Pastas and Stir-fries.
When tomatoes are drooping on the vines and lush, green basil is plentiful, this classic combination needs only a good crusty bread, simple salad, and a peach crisp, still warm from the oven, for dessert. 

Fusilli & Broccoli with Tomato Pesto


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


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