Quick Broccoli Arugula Pesto Pasta

158 cookbooks

A quick and healthy Broccoli Arugula Pesto Pasta! Gluten free with Vegan Option.

Cotter Crunch

Serves 2

19 Ingredients

2 cup Broccoli

1/2 cup Smoked Almonds

1/3 cup Nutritional Yeast

3 clove Garlic

2/3 cup Arugula

1/2 tsp Salt

1/4 tsp Freshly Ground Pepper

1/4 tsp Onion Powder

1/2 Tbsp Crushed Red Pepper Flakes

1/2 Lemon

1/2 cup Olive Oil

4 oz Rice Noodles

to taste Crushed Red Pepper Flakes

1 oz Green Olives

to taste Lemon Wedge

to taste Microgreens

2 Tbsp Salt and Pepper

2 Tbsp Smoked Almonds

to taste Grated Parmesan

7 Steps

Steps 1

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

Steps 2

Squeeze the Lemon evenly around the blended pesto. Then close the lid, except for the the top hole, and place food processor on low. Slowly add in Olive Oil 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.

Steps 3

Now prepare the pasta. If you are using the rice noodles, bring a large pot of water to a boil. Add the Rice Noodles and cook 2-3 minutes. Be sure not to overcook.

Steps 4

Remove noodles from stove. Drain. Rinse cold, then add back to pot with 2/3 cup of pesto. Usually 6-8 minutes is sufficient for boiling. Rinse cold after. Add in your handful of tomato and any extra seasonings.

Steps 5

Mix together on medium until tomatoes are cooked and pesto is mixed through.

Steps 6

Serve into bowls and top with broccoli sprouts, sliced olives, crushed almonds, salt/pepper, red pepper flakes, and olives. Drizzle of olive oil if desired. Feel free to add in a protein of choice!

Steps 7

Serve and enjoy!