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Ingredients
US|METRIC
2 SERVINGS
- 6 oz. orecchiette pasta
- extra virgin olive oil (for drizzling)
- 1 1/2 cups Brussels sprouts (halved)
- 1/2 cup chopped kale (stems)
- 1/2 bunch broccolini (florets chopped, stems finely chopped)
- white wine (Splash of, or vegetable broth)
- 1/2 cup cooked chickpeas (drained and rinsed)
- 1/2 cup pesto (Creamy Kale Pepita, from the grain bowl recipe*)
- Pecorino cheese (Shavings of, optional)
- sea salt
- freshly ground black pepper
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