Broccoli Rabe and Chive Pesto Orecchiette
Ingredients
The pasta and chickpeas
-
1
cup
cooked chickpeas
-
1
lb
orecchiette pasta
The pesto
-
1
bunch
broccoli rabe
-
⅓
cup
roughly chopped chives
-
4
cloves
garlic
-
3
tablespoons
fresh lemon juice
-
1 ¼
cups
sunflower seeds
-
2
tablespoons
nutritional yeast
The seasoning and oil
-
6
tablespoons
olive oil
-
½
teaspoon
smoked paprika
-
to taste
sea salt
-
to taste
ground black pepper
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Dry the chickpeas and toss them with olive oil, smoked paprika, salt, and pepper before roasting for 17-20 minutes.
- Boil salted water and cook the broccoli rabe stalks and florets for about 2 minutes, then add the leaves for an additional 10 seconds.
- Transfer the cooked broccoli rabe to a food processor and blend with chives, garlic, lemon juice, sunflower seeds, salt, pepper, and olive oil until chunky.
- Grind the remaining sunflower seeds with nutritional yeast and salt to create a coarse powder.
- Cook the orecchiette in the reserved broccoli rabe water, saving a cup of the cooking water before draining.
- Combine the pasta with the pesto and reserved cooking water, stirring until creamy.
- Serve topped with roasted chickpeas, chili flakes, olive oil, and sunflower parm.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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