Trofie with broccoli pesto


230 grams dried pasta such trofie, penne or fusilli
250 grams broccoli
1 garlic clove
about 30 grams of pine nuts already toasted
olive oil
salt and pepper

Wash the broccoli, trim off stalks and devide it into small florets. Cook the florets in boil water for few minutes
In a saucepan heat oil and add the garlic clove, fry for 1 minute. Add the drain florets and finish to cook them.
Meanwhile cook the pasta in salted boiling water until cooked ( follow the instructions on the box)
When the broccoli are cooked blend them with the garlic, pine nuts. parmesan cheese and about 2 tablespoon olive oil.
Drain the pasta and toss it into the saucepan (that one you already used for the broccoli) over medium heat, add the broccoli pesto, sprinkle with more parmesan cheese and season with more oil, some salt and pepper.

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