Camembert Bread Bowl

Contributed By: Terry Borden

Ingredients:

1 head broccoli
3 ½ cups rigatoni
2 cups sun-dried tomato
⅔ cup fresh pesto
½ cup grated parmesan cheese
2 tablespoons olive oil
salt, to taste
pepper, to taste

Method:

Separate the head of broccoli into individual florets, coat in olive oil, salt, and pepper, then roast for 20 minutes at 350°F (180°C).
Cook the rigatoni in boiling salted water for 8-10 minutes until al dente, then drain, saving some of the pasta water.
Place the pasta back in the pot with about 50ml (¼ cup) of the pasta water.
On a low heat, add the tomatoes, broccoli, pesto, and parmesan, and stir until combined and the cheese has melted.

Helpful Hints:

Under 30 minutes
for 4 servings

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