God, I had aspirations for more intensive cooking this week, but when you're in a reno and flying solo, it's hard to get motivated. All the same, I'm happy I got off my butt to make this simple and satisfyingly filling meal. Gluten-free, vegan, soy-free, quick and easy. Weeknight made simple. Not as simple as the banana shake I made for dinner last night, but still
Inspiration: The Petite Cook | Serves: 4 (2 if you like sauce!) | Time: 20 min
Changes: quite a few, mostly some short cuts
Ingredients
Pesto
1 small-medium head of #broccoli, cut into florets (trim off the stems as much as possible)
2 tbsp Gourmet Garden basil paste
1/4 cup pine nuts
1 garlic clove, peeled and smashed
1 tsp lemon juice
1/4 cup EVO
S&P, to taste (I'm trying to cut out black pepper because of my food allergy test, but I definitely missed it, so don't skip it if you can!)
To Serve
2-4 servings cooked gluten-free pasta (I used Explore Cuisine chickpea fusilli)
Sun-dried #tomatoes
Sauteed #kale
Instructions
As always, start boiling your water for your pasta first. It's always a gamble on how long it will take.
Meanwhile, throw all of your pesto ingredients in a ninja bullet or vitamix and blend until smooth.
Still waiting on that pasta? Sautee up your kale.
Drain your pasta when it's ready. Return it to the pot. Add the pesto and veggies. Combine well. Enjoy!