> 1 head broccoli
> 1 (7.5 oz) jar roasted red peppers
> 1 cup cream
> 1 bunch fresh curly parsley
> 1 cup toasted almonds
> 2 cloves garlic
> 1/3 cup olive oil (+ ½ tbsp for frying)
> 1 (13.2 oz) pkg whole wheat spaghetti
> 1 (8 oz) pkg cherry tomatoes on the vine
Cut the broccoli into small florets. Peel the remaining stem and slice into pieces. Drain the peppers.
Set the peppers and cream in a tall glass and purée using a hand blender. Remove peppers and clean glass.
Cut the parsley and chop the almonds coarsely. Mince the garlic.
Add the parsley, almonds, and ⅓ cup olive oil into the clean glass and purée to make pesto. Season with salt (in moderation) and pepper.
Cook the pasta according to package directions until al dente. Meanwhile, heat ½ tbsp oil in a frying pan and fry the garlic for 1 min.
Add the pepper sauce to the garlic. Season with salt (in moderation) and pepper and cook 5 min. on low heat.
Meanwhile, boil the broccoli, 4 min. and drain well. Add to the sauce and warm for 2 min.
Drain the pasta and mix with the sauce.
Divide among 4 plates, place the tomatoes on top and serve with a side of pesto.