Broccoli Cavatappi
with Tomatoes & Mint Pesto
Cavatappi, named for it's little "corkscrew" shape, is ideal for capturing hearty sauces and small bits of veggies, and pepper flakes. In this cavatappi dish, fresh mint infuses bright, garlicky pesto for a refreshing twist. Crisp-tender broccoli, juicy tomatoes, and crunchy pistachios make this sodium-smart dinner the ultimate celebration of summer.
Nutrition (per serving)
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INGREDIENTS
- 6 oz cavatappi pasta
- 6 oz broccoli florets
- 2 tbsp vegan butter
- 3 garlic cloves, peeled and grated
- 1/2 tsp red chile flakes (divided)
- 1/4 cup vegan basil pesto
- 0.25 oz mint, leaves chopped
- 3/4 cup grape tomatoes, halved
- 1 tbsp vegan parmesan
- 1 tbsp pistachios, crushed in bag
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Bring medium saucepan of salted water to a boil. Add pasta and cook until al dente, 6 to 8 minutes. Add broccoli and simmer until bright green and pasta is tender, 2 to 3 minutes. Reserve â…“ cup pasta water and drain pasta and broccoli. Set aside. (4-servings: reserve â…” cup water)
Combine butter, garlic, and as much red pepper as you'd like in same saucepan over medium-low heat and cook until fragrant, about 1 minute. Add pasta, broccoli, reserved pasta water, pesto, mint, tomatoes, and parmesan. Stir to combine and until warmed through, 2 to 3 minutes.
Divide broccoli cavatappi with tomatoes and mint pesto between bowls and sprinkle with pistachios. Mangia!
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