Fusilli & Broccoli with Tomato Pesto

Ingredients

• 1 cup firmly packed basil leaves
• 2 cloves garlic, peeled
• 2 tbsp tomato paste
• 1/2 cup water
• 8 ounces short fusilli pasta
• 4 cups small broccoli florets
• 2 large red bell peppers, cut into thin strips
• 2 cups diced tomatoes
• 1 ounce grated Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp black pepper