8 oz whole wheat pasta (or gluten free)
florets of 1 head of broccoli; cut into bite sized pieces
2 cups cherry (or regular) tomatoes; cut into bite sized pieces
1 small onion; quartered and sliced
3 cloves garlic
1/2-1 teaspoon sea salt
pinch-1/4 teaspoon fresh ground black pepper
4 Tablespoons extra virgin olive oil
1 cup purple basil leaves (any will do but the purple is in great abundance in our garden now)
1 cup shredded pecorino romano (optional)
Bring 2 quarts water to boil for the pasta. Meanwhile, prepare the vegetables and place in a large colander and set aside. Cook the pasta according to package directions.
Prepare the purple pesto; place garlic and salt in a food processor and blend till finely minced. Scrape down sides and add pepper, olive oil and basil to the food processor and blend until basil is finely minced.
Strain the pasta over the vegetables (this is a “quick steam” technique I picked up along the way of making hurried meals). Pour the vegetables and pasta into a bowl, add the pesto and toss together. Add the cheese and mix or serve the cheese on the side. Eat warm or chill then serve.