Broccoli Arugula Pesto Pasta
Ingredients
The pesto
-
2
cup
broccoli, chopped without stems
-
½
cup
smoked or roasted almonds
-
⅓
cup
nutritional yeast or parmesan
-
3
cloves
garlic
-
⅔
cup
arugula
-
½
tsp
salt
-
¼
tsp
black pepper
-
¼
tsp
onion powder
-
½
tbsp
crushed red pepper
-
½
lemon
juiced
-
½ to ⅔
cup
olive oil
The pasta
-
4
ounces
rice noodles, gluten free spaghetti pasta, or spiralized vegetable noodles
-
1
oz
marinated sliced green olives
-
to taste
salt and black pepper
-
2
tbsp
crushed smoked or roasted almonds
-
to garnish
red pepper flakes
-
to garnish
lemon wedge
-
to garnish
microgreens or broccoli sprouts
-
optional
grated Parmesan or non-dairy cheese topping
Instructions
- Prepare the broccoli by cutting off the stems and placing the florets in a food processor to chop finely.
- Add the almonds, nutritional yeast (or parmesan), seasonings, and arugula to the food processor and blend until mixed.
- Squeeze lemon juice into the blended pesto, then slowly drizzle in olive oil while the processor is running until smooth.
- For the pasta, boil water and cook the rice noodles for 2-3 minutes, then drain and rinse with cold water.
- Combine the noodles with ⅔ cup of the pesto and mix in any additional seasonings and tomatoes, cooking on medium until heated through.
- Serve the pasta in bowls, garnishing with broccoli sprouts, olives, crushed almonds, and red pepper flakes.
Nutrition Facts (estimated)
Servings
2
Calories
334
Total fat
26.3g
Total carbohydrates
16g
Total protein
14.3g
Sodium
1054.8mg
Cholesterol
13.3mg
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