Ingredients
- 6 ozs Chickpea Pasta (uncooked)
- 2 cups Broccoli (cut into florets)
- 3 tbsps Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1 cup Basil Leaves
- 1/2 Garlic (clove, minced)
- 2 tbsps Hemp Seeds
- 2 tbsps Lemon Juice
- 1 1/2 tbsps Nutritional Yeast
- 1/3 cup Sun Dried Tomatoes (drained, chopped)
Directions
- Cook the pasta according to the package directions. Drain, rinse well, and set aside to cool.
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- Place the broccoli on the baking sheet and toss with 1/3 of the oil. Season with salt and pepper. Roast for 15 minutes or until lightly golden. Set aside to cool.
- Blend the basil, garlic, hemp seeds, lemon juice, nutritional yeast, and the remaining oil in a blender or food processor. Season with salt and pepper.
- Combine the roasted broccoli, cooked pasta, sun dried tomatoes, and pesto in a large bowl. Toss to combine. Enjoy!