You can also add anchovies to this ingredients when processing them. Use olive oil roasted red peppers instead of red bell pepper, if preferred.

INGREDIENTS

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

• Refer to package instruction for pasta cooking. On the last 3 minutes of pasta cooking, add the broccoli to the pasta water.
• Meanwhile, put the cheeses into food processor bowl and combine until fine. Add the basil, garlic, pine nuts, spinach and black pepper. Pulse for a few times to mince the ingredients evenly. Add olive oil in a slow, thin and steady stream while processing.
• Put all the ingredients into a large serving bowl and toss until combined. Add seasonings according to taste. Serve warm.