A Pound Of Rotini Pasta
30 Fresh Basil Leaves
A Minced Garlic Clove
A Tablespoon Of Grated Romano Cheese
1/4 Teaspoon Of Sea Salt
A Pinch Of Freshly Ground Black Pepper
1/4 Cup Of Olive Oil
Two Cups Of Broccoli Florets
1/4 Cup Of Chopped Walnuts
Preheat the oven to 325 degrees.
Into a food processor, add the basil leaves, the garlic, the grated cheese, the sea salt, the black pepper, and the olive oil. Pulse until smooth. Set the basil pesto aside.
Put the chopped walnuts on a baking sheet. Place the baking sheet into the pre-heated oven and roast the walnuts for ten minutes. Remove the baking sheet and set the nuts aside.
Cook the rotini pasta in a pot of boiling, salted water according to the package instructions. Add the broccoli florets for the last five minutes of the pasta cooking time. Drain the rotini and the broccoli well in a colander.
Add the pasta and the broccoli to a large mixing bowl. Add the basil pesto and mix all of the ingredients well. If the pasta appears a little dry, add some more olive oil. Garnish with the roasted walnuts and serve with grated cheese.