Basil pasta with leftover steak, tomato, broccoli, and green garlic

Just a bit of steak leftover from last night. There wasn't enough STEAK but there was just the right amount for a very tasty pasta dish. Also had some tomatoes that needed to be used, one floret of broccoli, one small scallion section, and then I picked some very early garlic from the garden. This is actually called "green garlic" they look like bulby green onion but have a very mild garlicky flavor. I love it early in the growing season.
So sauté the scallion and broccoli, then add the steak (sliced VERY THIN). Add tomatoes and tomato paste. While doing this cook your pasta. It DO NOT OVER COOK! I use my fresh pasta that's been in the freezer. This one is one I made about a month ago using basil. Which reminds me....I need to make more. My stores are depleted. All that's left is the lemon pasta which I use for fish - SO GOOD!
Salt the boiling water and cook your pasta, do not over cook!
To the sauté, add about a 1/2 cup of white wine. Now add your pasta and finish it in the sauce. When it's done sprinkle with grated parm and serve. I bring the pan to the table but if you want to plate it for the table it's very nice to make a "nest" by twisting the pasta with tongs. Spoon extra sauce into the nest
I added a simple green salad with some blueberry vinaigrette. YES, it was awesome. Served with a wonderful pinot noir (2007) from Barrister Winery I've been saving (mmmmmy) It's our anniversary on Monday :-). 35 years.