Broccoli Pesto Pasta

broccoli pesto:

1/4 cup pine nuts

12 basil leaves, chopped

florets of 1 head of broccoli

2 tablespoons garlic

1/2 cup parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup extra virgin olive oil

1 lemon

pasta:

1 pound penne pasta

1 small onion, julienned

1 carton baby bella mushrooms, quartered

1/2 pint cherry tomatoes, halved

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1. Place the pine nuts, broccoli florets, and garlic into a food processor. Process for 30 seconds. Add the basil leaves, lemon juice, salt, and pepper. With the processor running, stream the olive oil into the mixture until pesto is finely pureed. Add the parmesan and process for one minute.

2. Bring a large pot of water to a boil. Cook the penne according to package directions, about 12 minutes.

3. While the pasta is cooking, add the onion, mushrooms, and tomatoes to a medium skillet. Saute until vegetables are soft, about 10 minutes.

4. Drain pasta and return to pot. Stir in broccoli pesto. Toss pasta with vegetables and serve warm.