Broccoli Cavatappi
with Tomatoes & Mint Pesto
Cavatappi, named for its 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 vibrant, all year long.
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 pepper flakes
- 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.
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 until combined and warmed through, 2 to 3 minutes.
Divide broccoli cavatappi with tomatoes and mint pesto between bowls and sprinkle with pistachios. Mangia!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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