Pesto Pasta With Sun-Dried Tomatoes And Broccoli

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1 lb. corkscrew pasta

Kosher salt

4-oz. jar sun-dried tomato halves, drained and cut in 1/4" slices

half a16-oz. bag frozen broccoli florets

1 cup prepared basil pesto (recipe follows)

2 cloves garlic

1/4 cup pine nuts, toasted in a skillet until lightly browned

1/4 cup manchego cheese, cut in pieces

3 cups basil leaves, tightly packed

1/4 cup olive oil

salt to taste

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