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Broccoli & Basil Pesto Pasta

July 13, 2010

My Carbaholicness (is that a word) continues. I had tons of purple basil pesto left over so I decided to put it on pasta. Tonight I used orzo pasta and since I have tons of broccoli from the co-op so I threw it in the pasta water to cook as well.
The result is a fantastic dinner.
Try it! Do it!

Pesto Vinaigrette
Ingredients: 1/2 cup fresh basil leaves, 1/3 cup extra virgin olive oil, 2 tablespoons grated ParmigianoReggiano, cheese, 2 tablespoons water, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 2 garlic cloves
•Method: Place all ingredients in a food processor; process until smooth. Refrigerate in an airtight container for up to 1 week.

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