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DIRECTIONS
- Cook pasta according to package.
- Add parsley, basil, greens, walnuts, 1 tsp garlic, nutritional yeast, avocado, pasta water, 1/2 tsp salt and lemon juice to a blender. Process until smooth.
- Cook broccoli and cherry tomatoes over medium heat with a splash of water or oil, 1/2 tsp garlic, 1/4 tsp salt and 1/4 tsp pepper until tender.
- Once pasta is done, drain and swirl pesto mix throughout the noodles and stir in broccoli, tomatoes and 1/4 cup grated Parmvegano cheese.
cook it with
INGREDIENTS
- 8 oz Uncooked Pasta
- 1/2 Cup Parsley (loosely packed)
- 1 oz. Fresh Basil
- 1 Cup Greens (I used a spinach/arugula mix)
- 1/4 Cup Walnuts
- 5 Tsp Garlic Powder
- 2 Tbsp Nutritional Yeast
- 1 Avocado
- 5 Tbsp Pasta Water
- 3/4 Tsp Salt
- 1/4 Tsp Pepper
- Juice from 1 Lemon
- 10 oz Broccoli
- 1/4 cup grated Parmvegano cheese
SERVICE SUGGESTION
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