Cook pasta according to package instruction to al dente.
Add broccoli florets to pasta for the last 5 minutes of cook time.
Drain pasta and broccoli.
While pasta and broccoli are cooking, preheat a large, 12-inch, skillet or saute pan.
Heat canola in a skillet, when oil is hot add garlic and cook 30 seconds. Add tomatoes and cook for 2 to 3 minutes.
Turn to medium -ow and add pesto, sun-dried tomatoes, salt, and peppers. Stir.
Stir in pasta, broccoli, and half the Parmesan cheese. Cook 3 to 4 minutes on low.
Taste and season additional as needed.
Sprinkle remaining Parmesan cheese on top.
6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves
1/2 cup pine nuts
1/2 cup grated Parmesan cheese1
to 2 garlic cloves
1/4 teaspoon salt
1/4 to 1/2 cup extra-virgin olive oil
Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped.
Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.
With the blender running, drizzle in the olive oil. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
Taste the pesto and add more salt as needed to taste.
Pesto looks best if used right away. If storing, store it in the smallest container possible and pour a little olive oil over the surface, cover, and refrigerate for up to a week. It can also be frozen for several months.