Broccoli Pesto Pasta

1 package(s)	(16 ounces) spaghetti or thin spaghetti
1 bag(s)	(16 ) frozen chopped broccoli
1 cup(s)	chicken broth
1/4 cup(s)	Parmesan cheese, grated
2 tablespoon(s)	olive oil
1 small	garlic clove
1/4 teaspoon(s)	salt
	Coarsely ground black pepper

DIRECTIONS

1. In saucepot, prepare pasta in boiling salted water as label directs. In saucepan, prepare broccoli as label directs.
2. In food processor, with knife blade attached, blend cooked broccoli, chicken broth, Parmesan, olive oil, garlic, and salt until smooth, stopping processor occasionally to scrape down side.
3. Drain pasta; toss with broccoli pesto. Sprinkle with coarsely ground black pepper to serve

I found this recipe online at goodhousekeeping.com. What I did to change it to fit our dinner is to add a jar of drained marinated artichoke hearts to the puree and we used what we call "protein pasta" which is the yellow boxed barilla whole wheat pasta. We used a short pasta since Patrick can't really eat spaghetti all that easily.

I have to say the artichokes made this super awesome. I would not skip that part if you are making this. I froze the leftover pasta into a malliable silicone muffin mold so that we'll have quick lunches or dinners for Patrick.

Enjoy!