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RECIPE
20 INGREDIENTS7 STEPS20MIN

Quick Broccoli Arugula Pesto Pasta

4.5
2 Ratings

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Cotter Crunch

Nutrition Specialist for Gluten Free eating
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A quick and healthy Broccoli Arugula Pesto Pasta! A perfect meatless weeknight dinner.
20MIN
Total Time

Cotter Crunch

Nutrition Specialist for Gluten Free eating
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Ingredients

US / METRIC
Servings:
2
Serves 2

Pesto

2 cups
1/2 cup
Smoked Almonds
or Roasted Almonds
1/3 cup
Nutritional Yeast
or Parmesan for non-vegan
3 cloves
2/3 cup
1/2 tsp
1/4 tsp
Freshly Ground Black Pepper
1/4 tsp
Onion Powder
1/2 Tbsp
Crushed Red Pepper Flakes
1/2
Lemon , juiced
1/2 cup
up to 3/2 cup

Pasta

4 oz
Rice Noodles
or Gluten Free Spaghetti Pasta or Spiralized Vegetable Noodles
1 handful
Cherry Tomatoes
to taste
Crushed Red Pepper Flakes
4 Tbsp
Green Olives , sliced
to taste
cut into wedges for garnish
to taste
Microgreens
for garnish
2 Tbsp
Chopped  Smoked Almonds
for garnish
to taste
Salt and Pepper
to taste

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Nutrition Per Serving

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CALORIES
1102
FAT
82.2 g
PROTEIN
21.0 g
CARBS
77.6 g

Author's Notes

Pesto makes around 2 cups. You will only need 2/3 cup or less for this recipe.

Cooking Instructions

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Step 1
First, make sure your Broccoli Florets (2 cup) stems are cut off. You just want to use the floret part. Place broccoli in the food processor first, and blend until finely chopped.
Step 2
Add in your Smoked Almonds (1/2 cup), Nutritional Yeast (1/3 cup), Garlic (3 clove), Arugula (2/3 cup), Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/4 teaspoon), Onion Powder (1/4 teaspoon), and Crushed Red Pepper Flakes (1/2 tablespoon). Blend and pulse again until all is mixed. Squeeze the juice of the Lemon (1/2) evenly around the blended pesto.
Step 3
Close the lid, except for the the top hole, and place food processor on low. Slowly drizzle in the Olive Oil (1/2 cup) 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.
Step 4
Now prepare the pasta. If you are using the rice noodles, bring a large pot of water to a boil. Add the Rice Noodles (4 ounce) 2 to 3 minutes. Be sure not to overcook. If you are using regular gluten free pasta, cook according to package directions.
Step 5
Remove noodles from stove. Drain. Rinse in cold water, then add back to pot with 2/3 cup of pesto.
Step 6
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.
Step 7
Serve into bowls and top with Microgreens (to taste), Green Olives (1 ounce), Smoked Almonds (2 tablespoon), Salt and Pepper (to taste), Crushed Red Pepper Flakes (to taste), Grated Parmesan Cheese (to taste), and a wedge of Lemon (to taste)

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Nutrition Per Serving
Calories
1102
% Daily Value*
Fat
82.2 g
105%
Saturated Fat
10.1 g
50%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
77.6 g
28%
Fiber
14.5 g
52%
Sugars
5.6 g
--
Protein
21.0 g
42%
Sodium
1081.4 mg
47%
Vitamin D
--
--
Calcium
268.8 mg
21%
Iron
5.7 mg
32%
Potassium
547.5 mg
12%
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