Quick Broccoli Arugula Pesto Pasta

First, make sure your Broccoli Florets (350 g) stems are cut off. You just want to use the floret part. Place broccoli in the food processor first, and blend until finely chopped.

Add in your Smoked Almonds (70 g), Nutritional Yeast (15 g), Garlic (3 cloves), Arugula (15 g), Salt (1/2 tsp), Freshly Ground Black Pepper (1/4 tsp), Onion Powder (1/4 tsp), and Crushed Red Pepper Flakes (1 tsp). Blend and pulse again until all is mixed. Squeeze the juice of the Lemon (1/2) evenly around the blended pesto.

Close the lid, except for the the top hole, and place food processor on low. Slowly drizzle in the Olive Oil (120 mL) while food processor is going. Stop and scrape sides if needed. Pulse until smooth. If you want thinner pesto, add more oil or a touch water. Adjust salt and pepper to taste if needed.

Now prepare the pasta. If you are using the rice noodles, bring a large pot of water to a boil. Add the Rice Noodles (115 g) 2 to 3 minutes. Be sure not to overcook. If you are using regular gluten free pasta, cook according to package directions.

Remove noodles from stove. Drain. Rinse in cold water, then add back to pot with 2/3 cup of pesto.

Add in a handful of Cherry Tomato (1 handful) and any extra seasonings you desire. Mix together on medium until tomatoes are cooked and pesto is mixed through.

Serve into bowls and top with Microgreens (to taste), Green Olives (3 2/3 Tbsp), Smoked Almonds (2 Tbsp), Salt (to taste), Ground Black Pepper (to taste), Crushed Red Pepper Flakes (to taste), Grated Parmesan Cheese (to taste), and a wedge of Lemons (to taste)