- 250g Garofalo Tricolour Pasta
- 1 tbsp Martelli Fine Sea Salt
- 3 cups broccoli florets
- 4-5 tbsp Martelli Pesto Genovese
- Bring a medium-sized pot of water to a boil, add the salt, and cook the pasta according to package instructions. Strain the pasta and return it to the pot.
- Steam your broccoli.
- Add broccoli and pesto to the pasta and mix thoroughly.