But did you know? The shape of the pasta matters! For pesto, and other oily-type sauces, I prefer something short and tubular with ridges on it to catch the sauce, like penne or rigatoni, or something with texture like fussili (corkscrews) or farfalle (bowties). For creamy pastas, like Spaghetti al Limone I prefer something long, like, well, spaghetti. I think tomato sauce, and especially creamy tomato sauce is good on anything. That's my story and I'm sticking to it.
So, for this pesto pasta, I used fussili pasta. I boiled some salted water and cooked the whole box of pasta per the package instructions. Pesto sauce is one of the few sauces that shouldn't be cooked, so this recipe is super easy. While the pasta was boiling I combined about a cup of prepared pesto, because I don't have a cuisin-art to make it from scratch (poor, poor me) and 1/4 cup of olive oil and whisked to combine. I then added some halved grape tomatoes to the pesto.
I love the contrast of the red tomatoes and the green broccoli and pesto sauce. Beautiful and yummy. And it took about 15 minutes to make. Triple score.
If you don't have time for a proper meal, you do. Do this!