Broccoli Pesto Pasta with Green Olives

Make this broccoli pesto pasta for a fresh and veggie-packed dinner! This recipe features broccoli, toasted pine nuts, green olives and Parmesan. The green olives disguise the broccoli flavor and bring this dish to life. Recipe yields 4 to 6 servings.

Ingredients:

2 cups broccoli florets

1 pound uncooked pasta, such as rigatoni or penne

1 cup green olives, drained and pitted

3 tablespoons pine nuts

2 cups fresh basil leaves (about 1 ⅓ ounce, or 2 small containers)

3 cloves garlic, roughly chopped

3 tablespoons freshly grated Parmesan cheese

Several twists of freshly ground black pepper, to taste

¼ cup extra-virgin olive oil

Salt, to taste

Optional, for serving (my additions): Dollops of ricotta and/or red pepper flakes, drizzle of olive oil