"Golden crispy roasted shaved brussel sprouts and broccoli tossed with a vibrant and fresh kale pesto sauce and pasta noodles of your choice"
Roasted Brussel Sprout & Broccoli Pasta w/ Kale Pesto Sauce
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Prep time: 5mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound brussel sprouts, shaved
- 1 pound rigatoni pasta
- 2 cups shaved or sliced broccoli
- 1 cup grated parmesan cheese
- 1 bunch stems removed kale
- 1 cup fresh basil
- 3/4 cup extra virgin olive oil
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 5 cloves garlic
- 1 tablespoon juice of lime
Method
Step 1
Preheat the oven to 450°.
Step 2
Add the kale, basil, 1/2 cup extra virgin olive oil, garlic, 1/2 cup Parmesan cheese, 1/2 tablespoon salt, and 1/2 tablespoon ground black pepper to a blender. Mix until thoroughly combined, 30 seconds to 1 minute. Set aside.
Step 3
Cook the pasta al dente, per its package instructions. Be sure to salt the water, and reserve 1/2 cup of the pasta water once finished.
Step 4
Toss the shaved brussel sprouts and broccoli with 1/4 cup olive oil, 1/2 tablespoon salt, and 1/2 tablespoon ground black pepper. Roast for 20 minutes in the preheated oven.
Step 5
To the same pot used to cook the pasta, add the reserved pasta water and kale pesto. Bring to a simmer over medium heat and continue cooking for 5 minutes.
Step 6
Toss the cooked pasta noodles and roasted brussel sprouts and broccoli in with the simmering kale pesto sauce. Stir to combine everything well, and turn off the heat. Let the dish sit for 10 minutes before serving.