Pasta (1.8 lb)
according to package instruction.
Broccoli (8 3/4 cups)
Green Bell Peppers (1/2 cup)
Slice some of the
Parmigiano-Reggiano (1/3 cup)
In a warm pan, add the
Extra-Virgin Olive Oil (3 Tbsp)
Salt (to taste)
Garlic (3 cloves)
, and green bell pepper and leave to cook for approximately 5 minutes until soft.
Add the broccoli florets, tomato, and add between 1 1/2 to 2 cups of water. You can take pasta water or fresh water and add cheese.
Leave to cook until the Broccoli is super soft even mushy.
Blend everything together until getting a thick "sauce".
Add the the
Green Peas (1 cup)
Fresh Parsley (3 Tbsp)
Fresh Basil Leaves (6)
and mix together.
Add the cooked pasta to the sauce, mix well, sprinkle on
Ground Black Pepper (to taste)
, and serve immediately. Enjoy!