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Ingredients
  • 2 cups any shape pasta, uncooked
  • 1 cup pasta water, reserved
  • 2 large garlic cloves, minced
  • 1 tbsp extra virgin olive oil
  • ¼ cup + 2 tbsp pesto, divided
  • 2 cups grape tomatoes, cut in halves
  • 4 cups broccoli florets, coarsely chopped
  • ⅓ cup sun dried tomatoes, thinly sliced
  • ½ cup (2 oz) Parmesan cheese, grated
  • ½ tsp salt
  • ⅛ tsp red pepper flakes
  • Ground black pepper, to taste
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