Chickpea Pasta with Broccoli Pesto

This is the perfect recipe to use up broccoli you have in the fridge or just whip it up because you love broccoli! Broccoli is a super powerful cruciferous vegetable. It is loaded with Vitamin C, Vitamin K and other protective antioxidants.

Instructions

1. 1

   In a small pot, add 1-2 inches of water and bring to a boil. Add broccoli florets and cover with lid. Steam for about 3-4 minutes. Drain and run under cold water. Set aside.

2. 2

   Cook pasta according to package. Reserve some pasta water.

3. 3

   While pasta is cooking, add all other ingredients to a blender and blend until pesto reaches desired consistency. You can blend it longer if you want it to be really smooth and creamy. Set aside. Add more water if needed.

4. 4

   In a pan over medium low heat, add 2 tablespoons of olive oil and then add the cooked pasta. Stir to coat pasta in oil. Remove from heat.

5. 5

   Pour ½ cup of pesto over pasta and mix. Add more if desired. You can add 1-2 tablespoons of pasta water if you want to thin out the pesto.

6. 6

   Notes: Add more flavour - top with a sprinkle of nutritional yeast and black pepper. You can use any shape of pasta.

7. 7

   Substitutions: No chickpea pasta - use other gluten-free pasta. No sunflower seeds - use a handful of cashews or pine nuts.