Broccoli Pesto Pasta with Green Olives

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Ingredients

2 cups broccoli florets
1 pound uncooked pasta, such as rigatoni or penne
1 cup plain green olives, drained and pitted
3 tablespoons pine nuts
2 cups fresh basil leaves (about 1 ⅓ ounce, or 2 small containers)
3 cloves garlic, roughly chopped
3 tablespoons freshly grated Parmesan cheese
Several twists of freshly ground black pepper, to taste
¼ cup extra-virgin olive oil
Salt, to taste
Optional, for serving (my additions): Dollops of ricotta and/or red pepper flakes, drizzle of olive oil

1 of 6 bowls, no additional toppings included per serving

As published by Cookie and Kate.

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