Whole Wheat Pasta with Spinach and Basil Pesto

1/2 Pound Whole Wheat Penne or Rotini Pasta - cooked according to package directions1 Large Bunch Basil - About 2 Cups Loosely Packed2 Cups Chopped Frozen Spinach - Thawed, OR 2 Cups Fresh Spinach Loosely Packed - cleaned and stems removed1/4 Cup Olive Oil3 or 4 Garlic ClovesKosher Salt and Freshly Ground Black Pepper - to taste1 Tablespoon Dijon Mustard2 Tablespoons White Wine, Champagne or White Balsamic Vinegar1/2 Pound Broccoli Spears - Blanched1 lb Package of Broccoli & Carrot Slaw Mix1/4 Cup Grated Parmesan, Pecorino or Locatelli Cheese - for sprinkling  Directions:
Bring a stock pot of water to boil.  When the water comes to a rolling boil, season the water with several tablespoons of kosher salt.  Blanch the garlic cloves until they are tender - about 3 minutes.  Remove from boiling water, rinse under cold water to stop the cooking.  Set garlic cloves side.Quickly blanch the basil in the boiling water, no more than 30 seconds. Remove the basil and shock in cold water to stop the cooking and retain its bright green color.  Drain, and using a paper towel, wring as much water out of the basil as possible.  Put the basil, blanched garlic and thawed or fresh spinach into a food processor or blender and pulse to combine.  Slowly drizzle in the olive oil to get the mixture moving.  Continue pulsing or blending and add in the Dijon mustard, vinegar and season to taste with salt and freshly ground black pepper.  Once pesto is completely smooth, stop blending/pulsing, taste and adjust seasonings, adding more salt, pepper, mustard and/or vinegar.  Set pesto aside. Cook the pasta according to package directions to al dente.  About 1 minute before the pasta is done cooking, add in the broccoli spears to blanch.  Drain both the pasta and the broccoli, but do not rinse.  Put the pasta and broccoli into a large mixing bowl; add in the broccoli carrot slaw and stir in the pesto.  Mix thoroughly to incorporate all the pesto.  Sprinkle the grated cheese over top of the pasta salad.  Serve hot, warm or cold.  Makes 6 servings.