Broccoli and Pea Pasta with Herb Sauce

Boil the pasta according to package instructions.

Chop the broccoli into florets.

Roughly chop the onion, green bell pepper, and tomato.

Slice some of the Parmigiano-Reggiano.

In a warm pan, add the extra-virgin olive oil, salt, onion, garlic, and green bell pepper. Cook for approximately 5 minutes until soft.

Add the broccoli florets, tomato, and between 1 1/2 to 2 cups of water. You can use pasta water or fresh water. Add the cheese.

Cook until the broccoli is very soft, even mushy.

Blend everything together until you get a thick sauce.

Add the green peas, fresh parsley, and fresh basil leaves, and mix together.

Add the cooked pasta to the sauce, mix well, sprinkle with ground black pepper, and serve immediately.