Instructions for this Pasta With Pesto are not difficult.
8 oz. dry pasta (I used Ancient Harvest gluten-free elbows).
2 cups broccoli florets
Prepared pesto, homemade or your favorite store brand
Grated Parmiagano/Romano cheese
Cook pasta as directed on package, adding broccoli florets to pan during last two minutes of cooking time. Drain, then place in serving bowl. Add pesto and toss gently. Then add cheese, and toss again. Good at room temperature. Be sure to refrigerate leftovers!
Speaking of baseball, :-), the All-Star Game is scheduled for tonight in Cincinnati! Will you be watching?