Broccoli Pesto Pasta

• 14 cup olive oil
• 34 cup pesto sauce
• 12 ounces pennette pasta or 12 ounces penne pasta
• 1 12 lbs broccoli, tough stem ends discarded and the rest cut on the diagonal into 2-inch pieces (about 1 large head)
• 13 cup parmesan cheese, freshly grated
• salt & freshly ground black pepper

1. Bring a large pot of salted water to a boil for the pasta; cook according to package directions, adding in the broccoli during the last minute of cooking.
2. Meanwhile, combine oil and pesto in a large mixing bowl until blended.
3. Reserve 1 cup of cooking liquid and drain pasta and broccoli; add drained pasta and broccoli to pesto in large bowl.
4. Mix well to coat pasta, add Parmesan, and any pasta water if needed; season with salt and pepper.
5. Serve hot, cold, or room temperature.

olive oil, pesto sauce, pasta, broccoli, parmesan cheese, salt

Taken from www.food.com/recipe/broccoli-pesto-pasta-398033 (may not work)