One of my many best-friend perks is access to Meaghan's *amazing* garden. She filled up a bag of veggies and herbs for me, and I cooked them all up in this pasta. Perfect conclusion to a very happy October weekend.
What You'll Need:
several tsp minced garlic
7 cherry tomatoes
2 bell peppers
1/2 large onion
1 1/2 cups broccoli florets
several tbs olive oil
1 box shell pasta (serves 7)
1/2 cup fresh basil
1/6 cup pine nuts
splash of lemon juice
[I used pre-minced garlic because I was feeling mega-lazy. That's why it's referred to in terms of teaspoons. If you're using fresh garlic, just make it to taste.]
Stir-fry the cherry tomatoes, bell peppers, onion, broccoli (all diced/sliced), and 1 tsp. garlic with a little olive oil.
Meanwhile, boil a large pot of water. Add the pasta and cook according to instructions.
While everything's cooking, put the basil, 2 tbs extra-virgin olive oil, 1/2 tsp garlic, pine nuts, and lemon juice in a food processor to make the pesto sauce. (If it's still too chunky, add more olive oil.)
In a huge bowl, toss together the stir-fry, pasta, and pesto sauce. Salt and pepper to taste. Viola!