1 c. loosely packed fresh basil
1/2 c. pignoli (pine nuts) or walnuts
2 cloves garlic
3/4 c. freshly grated Parmesan cheese
1/2 c. olive oil
1 lb. pasta
1 med. size head broccoli, cut into florets
4 ripe tomatoes, cut into bite-size chunks

Place the basil in the container of an electric blender or food processor and add the pignoli and garlic. Blend, stirring down with a rubber spatula if necessary. When well blended, add the cheese. Gradually add the olive oil while blending on low speed.

Steam broccoli. When pasta is cooked, drain and reserve 2 tablespoons hot liquid. Add this to the pesto sauce; blend. Quickly place pasta in serving bowl; add pesto, broccoli, tomatoes and if desired, a sprinkle of hot red pepper flakes. Serve with a good Italian bread.