Linguine with Broccoli, Cherry Tomatoes and Pine Nuts

Ingredients

Serves 6 – 8

• 1 lb linguine

• 2 cups fresh broccoli florets

• 2 cups cherry tomatoes

• 1/4 cup pine nuts (toasted)

• 4 tablespoons pesto

• 2 cloves garlic, finely chopped

• 6 tablespoons extra virgin oil

• 1/4 cup shaved parmesan cheese

• 1 tablespoon grated lemon zest (rind)

• 1/4 cup Italian parsley

• 1 teaspoon salt

• 1/2 teaspoon black pepper

Directions

1. Bring a large pot of salted water (1 tablespoon salt) to a boil.

2. Add pasta to the pot of boiling water and boil for 6 – 8 minutes. Pasta should be slightly firm when bitten (al dente). Drain and put back in the pot.

3. Drizzle linguine with two tablespoons of olive oil, add 2 tablespoons of pesto, lemon rind, and parsley. Toss to combine. Season with salt and pepper to taste and set aside.

4. In a large sauté pan set to medium heat, toss pine nuts until golden brown. Remove from heat. In the same pan, heat 2 tablespoons of  extra virgin olive oil on medium – high heat. Add garlic, broccoli florets, the remaining pesto, and sauté for 5 minutes (stirring occasionally). Add cherry tomatoes and wait for 1 minute. Remove from heat and add to the linguine.

5. Toss all ingredients together and transfer to a warm serving platter. Drizzle with the remaining  extra virgin olive oil.

6. Garnish with shavings of parmesan cheese and toasted pine nuts.