Ingredients

6 oz. Orechiette pasta (little ears), or 6 oz. small shells
2 C. broccoli flowerets
1/4 C. pimiento, chopped, or red bell pepper
2 Tbsp. fresh parsley
3 Tbsp. walnuts chopped
2 Tbsp. parmesan or Romano cheese
3 Tbsp. Virgin olive oil

Cooking Instructions

Bring a large kettle of water to a boil. Cook pasta until al dente, 8 to 10 minutes. Meanwhile, place broccoli in a colander. When combine the pimentos, parsley, walnuts, cheese and olive oil. Add pasta and broccoli. Toss with sauce.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)