ROASTED BROCCOLI & PEPITA PESTO PASTA

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ROASTED BROCCOLI & PEPITA PESTO PASTA
Servings
Ingredients
  • 500 g brown rice pasta of choice
  • 1 large head of broccoli cut into florets (about 3 cups)
  • 6 garlic cloves peeled
  • 3 tablespoons olive oil divided
  • 1/3 cup pepitas
  • 1 cup basil leaves
  • 1/4 cup reserved pasta water*
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon to 3/4sea salt or to taste
  • 1/4 teaspoon crushed red pepper flakes or to taste optional
Servings
Ingredients
  • 500 g brown rice pasta of choice
  • 1 large head of broccoli cut into florets (about 3 cups)
  • 6 garlic cloves peeled
  • 3 tablespoons olive oil divided
  • 1/3 cup pepitas
  • 1 cup basil leaves
  • 1/4 cup reserved pasta water*
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon to 3/4sea salt or to taste
  • 1/4 teaspoon crushed red pepper flakes or to taste optional
Instructions
  1. Preheat oven to 200C. Line a large baking tray with parchment paper.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain, reserving 2 cups of the pasta water, and return the cooked pasta to the pan.
  3. Spread the broccoli florets and garlic out evenly over the lined pan, drizzle with 1 tablespoon of the olive oil. Roast for 18 to 20 minutes or until tender, flipping at the halfway point.
  4. Spread the pepitas out over a small baking tray. Bake for 3 to 4 minutes or until lightly toasted.
  5. Add the roasted broccoli, garlic, pepitas, remaining 2 tablespoons of olive oil, basil, 1/4 cup pasta water, apple cider vinegar, sea salt, and crushed red pepper flakes to a food processor. Pulse several times and then process until you have a coarse pesto, stopping to scrape down the sides as needed. Taste and adjust seasonings.
  6. Spoon the pesto over the pasta and toss to coat, adding pasta water, 1/4 cup at a time, as needed to thin the sauce. Generously season with sea salt and crush red pepper flakes, to taste.
Recipe Notes

For a richer pesto, substitute 2 to 4 tablespoons more olive oil for the pasta water.

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Written by mattsadmin