RECIPE: Bow-tie pasta with broccoli and grape tomatoes
1 box bow-tie or penne pasta, cooked according to package directions until al dente
1 bunch of broccoli, florets and tender part of the stems cut into bite-size pieces
3 T olive oil
2 packages grape or cherry tomatoes, left whole if larger than 1 1/2 inch, sliced in half otherwise
1-2 T minced garlic
1/4 cup prepared pesto
Salt and pepper, to taste
For serving: grated cheese
A couple of minutes after you've put the pasta in boiling water, add the broccoli. Drain when pasta is cooked to al dente (not mushy), and set aside.
Heat oil in a large skillet over medium heat. Add tomatoes and garlic, stir-frying until tomatoes start to soften, about 3-4 minutes. Remove from heat, add pesto, and stir well.
Season with salt and pepper; add pasta/broccoli mixture and check seasonings, adding more salt and pepper to taste.