Chickpea Pasta with Broccoli Pesto

1

In a small pot, add 1-2 inches of water and bring to a boil. Add broccoli florets and cover with lid. Steam for about 3-4 minutes. Drain and run under cold water. Set aside.

2

Cook pasta according to package. Reserve some pasta water.

3

While pasta is cooking, add all other ingredients to a blender and blend until pesto reaches desired consistency. You can blend it longer if you want it to be really smooth and creamy. Set aside. Add more water if needed.

4

In a pan over medium low heat, add 2 tablespoons of olive oil and then add the cooked pasta. Stir to coat pasta in oil. Remove from heat.

5

Pour ½ cup of pesto over pasta and mix. Add more if desired. You can add 1-2 tablespoons of pasta water if you want to thin out the pesto.

6

Notes: Add more flavour - top with a sprinkle of nutritional yeast and black pepper. You can use any shape of pasta.

7

Substitutions: No chickpea pasta - use other gluten-free pasta. No sunflower seeds - use a handful of cashews or pine nuts.