12 ounces fettuccini
1 teaspoons olive oil
2 large tomatoes
1 bunch broccoli
3 ounces pitted black olives
1/2 cup chopped walnuts
PESTO DRESSING
2 cups fresh basil
2/3 cup olive oil
2 cloves garlic
1/4 cup grated parmesan
1/4 cup chopped walnuts
1/4 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon ground pepper
Preparation
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta, rinse in cold water and drain thoroughly. Place in a large bowl.
Mix with olive oil. Seed tomatoes and chop coarsely.
Slice peeled broccoli stems 1/4 inch thick and break florets into smaller pieces. Cook 3 minutes in boiling water. Drain, rinse in cold water and drain again.
Add tomatoes, broccoli, olives and walnuts to the pasta and toss gently.
Serve with pesto dressing
PESTO DRESSING
In a blender or food processor, chop the basil, garlic, walnuts, Parmesan cheese and vinegar.
Add the olive oil in a slow stream until it is all combined. Stir in salt and pepper.
