Hi all! I took a week off, sort of a winter break, and it seems like it's been so long! Between a long weekend in Chicago visiting my brother and taking some time off to go to Port Aransas to see C's parents, life has been pretty busy. I'm happy to say that I'm back though, ready to be back in the kitchen and filling your lives with tasty treats!
This recipe was the first time I ventured out and tried rice noodles. As I've stated in previous posts, I'm a pasta lover. My butt doesn't lie, I like carbs. So I was hesitant that the rice noodles could even come close, and although they by no means are a substitute for pasta, they are a kind of their own. Delicious, creamy and very filling. I urge you to try them out and let me know what you think, and this recipe would be a great way to test them out!
Bring a medium pot of salted water to a boil. Cook one head of broccoli florets and sliced stems until bright green and tender. Remove with a slotted spoon, and set aside to cool slightly. Make sure you reserve the water!
Roughly chop around one cup of broccoli and set aside. Puree the remaining florets.
Also add toasted almonds, fresh basil leaves, one minced garlic clove and 2 tablespoons of lemon juice.
Add 6 tablespoons olive oil and season with salt and pepper. Set aside.
Return water to a boil and cook 8oz medium rice noodles according to package directions. Drain noodles, reserving one cup of the water.
Top each serving with chopped florets, small basil leaves, and remaining almonds. This dish was so creamy, the noodles are soft and go perfect with a the pesto sauce. Enjoy this healthy and delicious meal, and have a great Monday!
Rice Noodles w/ Broccoli-Almond Pesto
Adapted from Whole Living Magazine
1 head broccoli
7 tablespoons sliced almonds
1/4 cup fresh basil leaves
1 minced garlic clove
2 tablespoons lemon juice
6 tablespoons olive oil
salt and pepper to taste
8oz medium rice noodles
Bring a pan full of salted water to a boil.
Cook 1 head of broccoli until bright green and tender.
Remove with a slotted spoon and set aside to cool slightly.
Reserve the water.
Roughly chop 1 cup of cooked florets and set aside.
Puree the remaining broccoli with almonds, basil leaves, garlic, lemon juice.
Add in olive oil and season with salt and pepper.
Return water to a boil and cook the rice noodles according to package directions.
Reserve 1 cup cooked water, drain noodles and return to pot.
Toss with pesto, adding reserved pasta water until creamy.
Top each serving with chopped florets, remaining almonds and basil.
Season with salt and pepper to taste and enjoy.