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Ingredients
US|METRIC
2 SERVINGS
- 4 cups broccoli florets (reserve 2 cups for the pesto below)
- 5.5 oz. macaroni (Annie’s Four Cheese, & Cheese)
- 1/2 cup unsweetened almond milk (or regular milk)
- 2 Tbsp. unsalted butter
- 2 cups broccoli florets (blanched)
- 3 Tbsp. pepitas (or pine nuts)
- 1 handful fresh basil
- 1 garlic clove
- 3 Tbsp. fresh lemon juice
- 1/4 cup virgin olive oil (extra-)
- sea salt
- freshly ground black pepper
- pepitas (handful of toasted, or pine nuts)
- 1 pinch red pepper flakes
- chives (sprinkle of)
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