8 ounces uncooked fettuccine
1-1/2 cups chopped fresh broccoli
1 cup half and half
1/2 cup pine nuts, toasted
1/4 cup packed fresh parsley leaves
2 tablespoons Sweet Leaf Basil
1/2 teaspoon salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Black Ground Pepper
Freshly grated Parmesan cheese
Optional: toasted pine nuts for garnish
Cook pasta as package directs; drain and keep warm. Meanwhile cook broccoli until tender; drain. In blender or food processor, combine broccoli, half and half, 1/2 cup pine nuts, parsley, basil, salt, garlic powder and black pepper. Process until blended.
Combine pasta and broccoli pesto in large serving bowl; toss to coat pasta evenly. Sprinkle with Parmesan cheese and pine nuts, as desired.