By Olivia Wong
Here's another recipe with our broccoli sprout pesto as the base. It's so versatile and delicious! Take it on a Labor Day picnic, to work for lunch or make it a light dinner.
Serves 4
Ingredients:
1 broccoli crown
1 1/2 cups cooked and cooled pasta (sea shells, macaroni, bowties or the like)
4 sun dried tomatoes (diced)
½ cup fresh mozzarella (diced)
Olive oil
Salt
Black pepper
Handful of broccoli sprouts
Parmesan cheese
2 tbsp. broccoli sprout pesto (recipe below)
Broccoli Sprout Pesto Ingredients:
¼ cup olive oil
1 cup fresh basil
2 garlic cloves
¼ cup broccoli sprouts
Dash of salt
Pesto Directions:
Add ingredients to a food processor and chop until smooth.
Pasta Directions:
1. Preheat oven to 400 degrees Fahrenheit
2. Cut broccoli into bite size pieces. Toss with olive oil and a dash of salt and black pepper.
3. Roast the broccoli until lightly browned and soft (approximately 5-10 minutes)
4. Let the broccoli and pasta cool down before mixing the other ingredients in. First add the sun dried tomatoes, mozzarella and pesto. Stir well.
5. Sprinkle Parmesan cheese on top.
6. Add broccoli sprouts.
7. Refrigerate an hour or so to allow the flavors to marinate and cool completely.
8. Top with more broccoli sprouts if desired.
Enjoy!
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