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Gallery Rice Noodles with Broccoli-Almond Pesto Credit: Bryan Gardner Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 head broccoli, florets and sliced stems 6 tablespoons sliced toasted almonds 1/4 cup fresh basil leaves 1 clove garlic, minced 2 tablespoons lemon juice 6 tablespoons olive oil Coarse salt and pepper 8 ounces medium rice noodles
Gallery Rice Noodles with Broccoli-Almond Pesto Credit: Bryan Gardner
Recipe Summary Servings: 4
Gallery
Rice Noodles with Broccoli-Almond Pesto Credit: Bryan Gardner
Rice Noodles with Broccoli-Almond Pesto
Credit: Bryan Gardner
Rice Noodles with Broccoli-Almond Pesto
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 head broccoli, florets and sliced stems 6 tablespoons sliced toasted almonds 1/4 cup fresh basil leaves 1 clove garlic, minced 2 tablespoons lemon juice 6 tablespoons olive oil Coarse salt and pepper 8 ounces medium rice noodles
Directions
Bring a medium pot of well-salted water to a boil. Cook broccoli florets and stems until bright green and just tender, about 2 minutes. Remove with a slotted spoon and let cool slightly. (Reserve water.) Roughly chop 1 cup cooked florets; set aside. In a blender, puree remaining florets, almonds, basil, garlic, and lemon juice. Add olive oil. Season with salt and pepper; set aside.
Return water to a boil and cook rice noodles, according to package instructions. Reserve 1 cup cooking water, drain noodles, and return to pot. Toss with pesto, adding reserved pasta water until creamy. Top each bowl with chopped florets, small basil leaves, and remaining almonds. Season with pepper.
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All Reviews for Rice Noodles with Broccoli-Almond Pesto
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All Reviews for Rice Noodles with Broccoli-Almond Pesto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
