Rice Noodles w/ Broccoli-Almond Pesto

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.

Toss the noodles with the pesto, adding pasta water until creamy.

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

Serves 4

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.

Creamy Pasta w/ Asparagus & Peas

I love fresh asparagus.  It's tasty as a side dish, or mixed in with pasta, rice, or pretty much anything else.  This recipe is very easy, and delicious!

Cook pasta according to package directions.

Add asparagus during the last minute of cooking.  

Place peas in a colander.  Drain pasta mixture over peas, set aside.

Melt butter in skillet over medium high heat.  

Add garlic to the pan, saute for one minute.  Combine broth and cornstarch in a small bowl, and stir until well blended.  Add broth mixture to pan and bring to a boil.  Cook for one minute or until thick, stirring constantly.  Remove from heat.

Stir in cream, lemon juice, salt and black pepper.  

Add pasta to the mixture and toss to coat.  

Garnish with black pepper and lemon slices, if desired and serve immediately.  The pasta is creamy without being too rich, and the peas and asparagus add crunch and a lot of fresh flavor.  Enjoy!

Creamy Pasta w/ Asparagus & Peas

Serves 4

8 z uncooked pasta

1 3/4 cups slices of asparagus

1 cup frozen peas, thawed

1 tablespoon butter

1 garlic clove, minced

1 cup vegetable broth

1 teaspoon cornstarch

1/3 cup heavy cream

3 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoons black pepper

lemon slices *optional

Cook pasta according to package instructions.

Add asparagus during the last minute of cooking. 

Place peas in a colander, and drain pasta over the peas; set aside.

Melt butter in a skillet over medium high heat.

Add garlic to the pan, and saute for one minute.

Combine broth and cornstarch in a small bowl and stir until well blended.

Add broth mixture to pan, bring to a boil.

Cook for one minute until thick, stirring constantly.

Remove from heat, and stir in cream and the next four ingredients.

Add pasta mixture to the broth, and toss gently to coat.

Garnish with pepper and lemon slices.