Yankee Gardeners Broccoli Pasta Pesto
Serves 4

1 lb rigatoni
1 lb fresh garden broccoli
2 Tablespoons olive oil
1 clove garlic, finely chopped
6 Tablespoons pesto
1 fresh garden red tomato, diced

In a large pot, cook the pasta as directed. While pasta is cooking, cut broccoli into small flowerets. Steam over boiling water until just tender. Don't overcook. Heat the oil in a saucepan and add the garlic and the steamed broccoli. Cook, stirring to just heat the broccoli through and remove from heat. When rigatoni is cooked, drain and put in a large bowl. Add the pesto and stir. Add broccoli and tomato and toss. Serve warm.