Recipe Vortex

2 cups any shape pasta, uncooked

1 cup pasta water, reserved

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 broccoli florets, coarsely chopped

1/3 cup sun dried tomatoes, thinly sliced

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

1/2 tsp salt

1/8 tsp red pepper flakes

Ground black pepper, to taste

Cook pasta as per package instructions. Reserve 1 cup of pasta water, draining the rest. Set aside.

While pasta is cooking, get all ingredients ready. Preheat large deep skillet or a dutch oven on medium heat, add olive oil and garlic. Sauté 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.