Instructions:
1. Boil a large pot of water.
2. While water is boiling, cut sun-dried tomatoes into bite sized pieces. Or you can use fresh tomatoes and add them at the end of cooking.
3. Cut broccoli into bite sized pieces.
4. Add tomatoes (if dried) and broccoli into fry pan and cook until broccoli is not longer hard.
5. Cook pasta according to package (~8/9 min.)
6. Drain pasta and toss pesto, nuts, tomatoes, and broccoli (if pesto does not spread easily, use some olive oil to help).
Note:
- Can cook broccoli separately and not cook sun-dried tomatoes.
- Can also brown the nuts to give them a different flavor.
- This does not have to be vegan or gluten free, can make with regular wheat pasta, and pesto from Kirkland (Costco).
- Make sure to check for nuts in pesto for nut allergies. Also leave out walnuts if you have walnut allergies. Vegan pesto is usually made with pine nuts (check label)