A quick and healthy Broccoli Arugula Pesto Pasta! A perfect meatless weeknight dinner.
Total Time
20min
4.3
3 Ratings
Author: Cotter Crunch
Servings:
2
Ingredients
Pesto
•
2
cups
Chopped
Broccoli Florets
•
1/2
cup
Smoked Almonds
or Roasted Almonds
•
1/3
cup
Nutritional Yeast
or Parmesan for non-vegan
•
3
cloves
Garlic
•
2/3
cup
Arugula
•
as needed
Salt
•
as needed
Freshly Ground Black Pepper
•
as needed
Simply Organic Onion Powder (sponsored)
•
2
tsp
Crushed Red Pepper Flakes
•
1/2
Lemon
, juiced
•
1/2
cup
Olive Oil
Pasta
•
4
oz
Rice Noodles
or Gluten Free Spaghetti Pasta or Spiralized Vegetable Noodles
•
1
handful
Cherry Tomatoes
•
to taste
Crushed Red Pepper Flakes
•
11
tsp
Green Olives
, sliced
•
to taste
Lemons
•
to taste
Microgreens
•
2
Tbsp
Chopped
Smoked Almonds
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Grated Parmesan Cheese
(optional)
Cooking Instructions
1.
First, make sure your Broccoli Florets (2 cups) stems are cut off. You just want to use the floret part. Place broccoli in the food processor first, and blend until finely chopped.
2.
Add in your Smoked Almonds (1/2 cup), Nutritional Yeast (1/3 cup), Garlic (3 cloves), Arugula (2/3 cup), Salt (as needed), Freshly Ground Black Pepper (as needed), Simply Organic Onion Powder (sponsored) (as needed), and Crushed Red Pepper Flakes (2 tsp). Blend and pulse again until all is mixed. Squeeze the juice of the Lemon (1/2) evenly around the blended pesto.
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.
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 oz) 2 to 3 minutes. Be sure not to overcook. If you are using regular gluten free pasta, cook according to package directions.
5.
Remove noodles from stove. Drain. Rinse in cold water, then add back to pot with 2/3 cup of pesto.
6.
Add in a handful of Cherry Tomatoes (1 handful) and any extra seasonings you desire. Mix together on medium until tomatoes are cooked and pesto is mixed through.
7.
Serve into bowls and top with Microgreens (to taste), Green Olives (11 tsp), 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)
Author's Notes
Pesto makes around 2 cups. You will only need 2/3 cup or less for this recipe.
Nutrition Per Serving
CALORIES
1072
FAT
79.9 g
PROTEIN
20.6 g
CARBS
74.9 g
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