Ingredients
The following ingredients have 4 Servings
- 1 cup Cilantro Basil Pesto (See notes below for recipe)
- 8 ounces gluten-free penne pasta
- 4 cups frozen broccoli florets (thawed and water drained or fresh steamed broccoli florets)
- salt and pepper (to taste)
- crushed chili pepper flakes (optional garnish)
Instruction
- In a food processor pulse together the cilantro basil pesto ingredients until smooth. Set aside until ready to use.
- Next steam or thaw the broccoli. This can be done while the noodles are cooking in the next step. Steam raw broccoli using a steam basket in a pot of 1 inch boiling water for about 6 minutes or let frozen broccoli florets thaw in the refrigerator or microwave and remove any extra water.
- In a medium saucepan boil water and add the noodles and a sprinkle of salt. Cook about 7-10 minutes or according to the noodle package directions (until al dente). Reserve 1/2 cup of the water then drain the noodles and rinse with cool water to prevent the noodles from continuing to cook.
- Return the noodles back to saucepan with the heat off. Add the cilantro pesto, reserved water, and broccoli and mix together to coat. Season with salt to desired taste.
