2 oz. (1/8 lb) Pecorino Romano Cheese
2 oz. (1/8 lb) Parmigianio Reggiano Cheese
3 large cloves garlic
1 cup (1 1/2 oz) basil leaves (firmly packed)
1/4 cup (1 1/2 oz) pine nuts
1 cup (1 1/2 oz) spinach leaves (firmly packed)
freshly ground black pepper, to taste
1/4 cup (2 fluid oz) extra virgin olive oil
1/2 lb. pasta, cooked
2 1/2 cups broccoli florets
pinch red pepper flakes
1 red bell pepper, chopped
salt and pepper, to taste
2 cups marinated artichoke quarters

Boil pasta according to package directions. Ziti, penne, rigatoni, fusilli or similar short pastas may be used (do not use long, noodle-like pasta). Add the broccoli to the pasta water 2-3 minutes before the pasta has finished cooking. The broccoli should be firm and a bright green when cooked (al dente).

Combine cheeses in the bowl of a food processor. Blend until fine; add basil, garlic, pine nuts, spinach, black pepper and process, pulsing several times until ingredients are minced. Stir if necessary to achieve uniform pieces.

While processor is running, pour olive oil through the feed tube in a thin, steady stream.

Combine all ingredients in a large serving bowl and toss well.

Taste and adjust seasonings. Serve at room temperature.

Variation: Several anchovies may be added to the food processor mixture (careful - this is an acquired taste!) Roasted red peppers in olive oil may be substituted for the red bell pepper.

Submitted by: CM