4 red-skinned potatoes, peeled (about 1/2 pound)
1 pound broccoli, cut into 2-inch pieces
1 pound linguine
1 cup Classic Pesto
Freshly grated Parmesan cheese
pasta, pesto, broccoli

1 large red bell pepper
1 large yellow bell pepper
1 large green bell pepper

2 garlic cloves
1 small shallot, halved
1 cup pitted green olives in brine, drained
1 cup fresh Italian parsley leaves
6 tablespoons extra-virgin olive oil
3 tablespoons fresh oregano leaves

1 pound ziti
4 ounces 1/8-inch-thick slices spicy salami, cut into matchstick-size strips
1 cup coarsely grated Parmesan cheese
pasta, peppers, green

2 1/2 cups lightly packed Italian parsley leaves
3/4 cup olive oil
1/2 cup toasted pine nuts
2 teaspoons fresh thyme leaves or 3/4 teaspoons dried, crumbled
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried, crumbled
1 medium garlic clove
1/3 cup freshly grated Parmesan cheese

12 ounces linguine pasta
1/3 cup chopped toasted pine nuts
pasta, winter, pesto