Penne Pasta with Red Pepper Sauce and Broccoli

This recipe is quickly becoming one of my favorite standby pasta dishes. It doesn't require too much prep and is seriously tasty. It manages to be a great cheese pasta without being too rich. From the Vegetarian Planet by Didi Emmons.

1. Boil 1 lbs. of pasta until just tender.
2. In a large skillet heat 2 tablespoons olive oil over medium heat. Sauté 1 1/2 cups chopped onions for 5 min. or until soft. Lower heat and add 2 large garlic cloves minced as well as 2 red bell peppers, seeded and chopped (Great tutorial on how to cut red bell peppers). Cook for 15 minutes.
3. Finely chop 1/4 cup whole raw almonds in a food processor. Add the cooked pepper and onion mix, 2 teaspoons balsamic vinegar, and 2 tablespoons olive oil. Blend to a puree. Add 1/2 teaspoon salt, some black pepper, and a little cayenne, then blend for a couple more seconds.
4. Steam 4 cups of fresh broccoli florets.
5. After you have drained the past return it, the broccoli, and the pepper puree to the big pot. Stir together, add 1/3 cup of Parmesan cheese and 1/2 cup basil leaves cut into thin strips.
6. Eat up!