Pesto Penne 💪🏻
This yummy pesto is made with chickpeas, almond milk, and whole-grain penne which makes it a healthy and yummy main dish.
Ready in: 40 minutes ⏰
8 ounces dried penne pasta
2 cups 1 inch broccoli florets
1 ½ cups packed with fresh basil leaves
1 cup water
2 to 3 cloves garlic, coarsely chopped
1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
1 cup unsweetened almond milk
1 cup halved cherry tomatoes
Crushed red pepper, to taste (optional)
Sea salt, to taste
Freshly ground black pepper, to taste
- Cook pasta according to package directions; drain. Meanwhile in a small saucepan cook broccoli in a small amount of boiling water 5 minutes or under tender; drain
- In a blender combine basil, ½ cup of water, and garlic. Cover and blend until finely chopped
- In a large saucepan mash garbanzo beans with a potato masher, leaving some beans intact. Add milk and the remaining ½ cup water. Bring to a boil. Sir in basil mixture, tomatoes, and if desired, crushed red pepper. Reduce heat. Simmer 10 minutes or until tomatoes are slightly softened
- Stir in cooked pasta and broccoli. Cooke over medium low 2 to 3 minutes or until heated through. Season with salt and black pepper.
Read the full recipe here, https://www.forksoverknives.com/recipes/pesto-penne/#gs.waftt7.