For 4-6 people

1 packages of linguine (organic, or GF, rice, etc)

1 batch of pepper cress pesto (see recipe below)

2 cups broccoli florets

¼ cup olive oil

¼ cup white wine

4 cloves garlic, chopped

1 cup assorted cherry tomatoes, cut in half

Salt and pepper

10 sun-dried tomatoes- cut into strips

2 Tbs. fresh chopped parsley

Step-by-step Instructions:

First make the pesto>>>

Ingredients:

2 cups Pepper Cress leaves

4 cloves garlic

½ cup walnuts

¼ cup Olive Oil

¼ teaspoon salt

In food processor, pulse the pepper cress until finely chopped. Add garlic cloves, walnuts, and salt. Pulse some more, occasionally

scraping down sides to incorporate all of the mixture. When fully pureed, add the olive oil slowly while processor is on. Adjust salt and garlic to your taste.

Now, you’re ready to begin the Pasta recipe!

Sauté the broccoli in olive oil for 5 minutes. Add the garlic, and sauté for 2 more minutes.

Add the white wine. Add the cherry tomatoes and sauté a few minutes, add the sundried tomatoes, along with some of the oil its packed in.

Meanwhile, Cook linguine in salted water, al dente, timing it so you can add it to the broccoli pan.

Finish cooking the pasta in the pan with the broccoli and tomatoes.

Drizzle in a little more olive oil and add a little of the pasta water to finish the cooking. Add 1 cup of pesto mixture and toss together. Then garnish with parsley.