1 1/2 c. broccoli florets
1 tbsp. olive oil
2 green onions, chopped
1 sm. tomato, chopped
1/2 green bell pepper, chopped
2/3 lb. linguini, freshly cooked
3/4 c. (about one 8 oz. jar) prepared pesto
4 oz. sliced prosciutto
Grated Parmesan

Blanch broccoli in boiling water 4 minutes. Drain. Heat oil in heavy medium skillet over medium high heat. Add broccoli, green onions, tomato and bell pepper and cook until crisp tender, about 4 minutes. Place pasta in large bowl. Add vegetables, pesto and prosciutto. Toss thoroughly. Sprinkle with Parmesan. Serve immediately.