- 1 lb spaghetti or vermicelli, capellini, or angel hair pasta
- 1.5 lbs broccoli heads, cut from stalks into small florets
- 3/4 cup pesto (with cheese or dairy-free)
- 3 tbsp extra virgin olive oil
- Grated parmesan cheese
- Salt to taste
In a medium mixing bowl, combine 3/4 cup pesto sauce, 3 tbs olive oil, and 1/2 cup of the reserved pasta water. Add additional pasta water to make the sauce more liquid, if desired. Season with salt to taste.
NOTE: You can also sprinkle on a few red pepper flakes for a touch of spice, if desired.