Linguini with Broccoli Pesto

Boil a substantial container of salted water until it reaches its boiling point. Cook the linguine in this boiling water until it is tender but still retains a slight firmness when bitten into, approximately 11 minutes.

Simultaneously, preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

In a baking dish, combine the broccoli and pine nuts. Add Parmesan cheese, garlic, 3 tablespoons of olive oil, and a pinch of lemon-pepper seasoning; thoroughly mix to coat the ingredients evenly.

Bake in the preheated oven, removing it every 5 minutes to stir and redistribute the ingredients until the broccoli is tender but still retains some firmness, approximately 10 to 15 minutes.

Drain the cooked pasta and reserve 1 to 2 tablespoons of the cooking liquid. In a small bowl, combine this reserved liquid with the soup base; set it aside for later use. Return the pasta to its original container.

Heat 1 teaspoon of olive oil in a large skillet over extremely high heat. Add the tomatoes, red pepper flakes, and salt; cook, stirring frequently until some of the liquid has evaporated, 3 to 5 minutes. Reduce the heat to a low setting and add the broccoli mixture, 2 tablespoons of olive oil, butter, and balsamic vinegar; stir to combine the ingredients.

Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve the dish immediately.