A Pound Of Thin Spaghetti
½ Cup Of Frozen Green Peas (That Have Been Thawed)
A Cup Of Fresh Broccoli Florets
16 Ounces Of Fresh Basil Leaves
A Minced Garlic Clove
Two Tablespoons Of Grated Romano Cheese
Two Tablespoons Of Shelled Walnuts
¾ Teaspoon Of Sea Salt
¼ Teaspoon Of Black Pepper
½ Cup And Two Tablespoons Of Olive Oil, Divided
Combine the peas, the basil leaves, ½ cup of olive oil, the garlic, the grated cheese, the walnuts, the sea salt, and the black pepper in a food processor. Pulse until smooth. Taste and add more sea salt, black pepper, and/or grated cheese, if desired. Set this pesto sauce aside.
Cook the spaghetti in a pot of boiling, salted water according to the package instructions. Add the broccoli florets before the last three minutes of cooking time. Drain the pasta and the broccoli well in a colander.
Combine the pesto sauce, the spaghetti, the broccoli, and two tablespoons of olive oil in a pasta bowl. Toss well. Serve with grated cheese.