Ingredient:

• 2 cups broccoli florets
• 1 pound uncooked pasta, such as rigatoni or penne
• 1 cup green olives, drained and pitted
• 3 tablespoons pine nuts
• 2 cups fresh basil leaves (about 1 ⅓ ounce, or 2 small containers)
• 3 cloves garlic, roughly chopped
• 3 tablespoons freshly grated Parmesan cheese
• Several twists of freshly ground black pepper, to taste
• ¼ cup extra-virgin olive oil
• Salt, to taste
• Optional, for serving (my additions): Dollops of ricotta and/or red pepper flakes, drizzle of olive oil