Name: Arugula Pesto Pasta Bowl with Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: ½ cup raw pecans; 2 cups fresh basil leaves (stems removed); 1 cup fresh arugula; 2 small garlic cloves; Zest & juice from 1-2 lemons (depending on size/taste preferences); 2 tablespoon nutritional yeast; Salt & pepper (to taste); ¼ cup extra virgin olive oil; 2 heads of broccoli (cut off the stem and cut into small pieces); 2 tablespoons avocado oil; Salt (pepper + garlic powder, to taste); 1 box gluten free pasta (I used Banza rotini); 1 big handful of arugula (about 1 to 1½ cups); Garnish: Hemp seeds, vegan parmesan, and sprouts