A harmony of colors apparently beautifully coincided with a great combination of flavors in this dish. I had homemade basil pesto, which is the best!
2 lb broccoli florets
1 lb ditalini pasta
1/3 cup basil pesto
2 tbsp olive oil
2 cloves garlic
0.5 cup shredded parmesan
Preheat oven to 400F. Spray the broccoli florets with vegetable oil, then sprinkle with salt a black pepper. Spread out onto a cooking sheet.
Bake until florets are browned at the tips.
Bring water to a boil and cook the pasta. Toss with the basil pesto mixed with the extra olive oil and crushed garlic.
Chop the roasted broccoli and mix with the pasta. Shred fresh parmesan on top!