Pesto Penne

Pesto Penne πŸ’ͺ🏻

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 ⏰

Serves: 4

Ingredients πŸ₯¦πŸ§‚

8 ounces dried penne pasta

2 cups 1 inch broccoli florets

1 Β½ 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

Instructions πŸ‘¨β€πŸ³

  1. 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
  2. In a blender combine basil, Β½ cup of water, and garlic. Cover and blend until finely chopped
  3. In a large saucepan mash garbanzo beans with a potato masher, leaving some beans intact. Add milk and the remaining Β½ 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
  4. 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.

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