Shell Pasta with Broccoli and Pesto (Conchiglie ai Broccoli e Pesto)

kept bySally_Maraventano
recipe bySally Maraventano

Notes:

Pesto means summer to me. My children and grandchildren love this dish so much that I make a year's supply of pesto from our garden from June until August and freeze it in small containers. These containers disappear from time to time when my daughter visits from her New York apartment.

Categories:
- Italian
- Main Dish
- Pasta
- Pasta Sauces
- Summer

Ingredients

2 cups of fresh basil leaves (if leaves are large tear into two or more small pieces)
2 tablespoons of pine nuts
2 – 3 cloves of garlic salt to taste
½ cup of Parmesan cheese, grated
3 tablespoons of Romano cheese, grated
½ - ¾ cup of extra virgin olive oil Rotelle and Broccoli
1 pound of rotelle pasta or conchiglie shells
1 head of fresh broccoli florets
3 tablespoons of butter (optional)

Directions

Put all of the ingredients for pesto sauce in a food processor bowl, except for the olive oil. Process until consistency is
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