Orecchiette Pasta with Broccoli
Ingredients
The pasta and vegetables
-
6
ounces
orecchiette pasta
-
1½
cups
halved Brussels sprouts
-
½
cup
chopped kale stems
-
½
bunch
broccolini
-
½
cup
cooked chickpeas
The sauce and seasoning
-
1
splash
white wine or vegetable broth
-
½
cup
Creamy Kale Pepita Pesto
-
to taste
sea salt
-
to taste
black pepper
-
for drizzling
amount
extra-virgin olive oil
-
to taste
shavings of pecorino or parmesan cheese (optional)
Instructions
- Boil salted water and cook the pasta until al dente, then drain and toss with olive oil.
- In the same pot, heat olive oil and cook Brussels sprouts, kale stems, and broccolini stems until tender.
- Add broccolini florets and cook until all vegetables are tender.
- Add a splash of wine or broth and stir to deglaze the pot.
- Mix in the pasta and chickpeas, heating through.
- Season with salt and pepper, then serve with pesto and cheese if desired.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
14g
Total carbohydrates
50g
Total protein
15g
Sodium
300mg
Cholesterol
10mg
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