Pasta salad with broccoli and goat cheese

Cut the broccoli into small florets. Peel the thick stems of the broccoli and cut them one time or more in the length.

Stir in a bowl 5 tablespoons of olive oil, the mustard, the lemon juice and the strained tomatoes.

Boil the pasta in lightly salted water according to the instructions on the packaging. Let the broccoli cook for the last 6 minutes.

Let the bite pasta and broccoli drain in a colander or sieve. Stir immediately 1 tablespoon of olive oil to prevent sticking together of the pasta. Allow the pasta to cool.

Spoon the pasta and broccoli into a bowl and stir in the tomato sauce, peas, crumbled cheese and pepper and salt to taste. Garnish the salad with basil leaves.