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:
- Preheat oven to 400 degrees Fahrenheit
- Cut broccoli into bite size pieces. Toss with olive oil and a dash of salt and black pepper.
- Roast the broccoli until lightly browned and soft (approximately 5-10 minutes)
- Let the broccoli and pasta cool down before mixing the other ingredients in. First add the sun dried tomatoes, mozzarella and pesto. Stir well.
- Sprinkle Parmesan cheese on top.
- Add broccoli sprouts.
- Refrigerate an hour or so to allow the flavors to marinate and cool completely.
- Top with more broccoli sprouts if desired.
Enjoy!
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