Broccoli Pesto Pasta

A fresh broccoli pesto pasta with brown rice fusilli, hand-picked for a fibre-rich, gut-friendly meal full of flavour.

INGREDIENTS
2 cups Brown Rice Fusilli (uncooked)
1 cup Basil Leaves
1 1/2 tbsps Pine Nuts
3 tbsps Extra Virgin Olive Oil (divided)
1/2 tsp Sea Salt (divided, to taste)
1/4 cup Nutritional Yeast (plus more for garnish)
2 tbsps Water
1 Broccoli (chopped into florets)
1 Red Bell Pepper (medium, sliced)

DIRECTIONS
01. Cook the brown rice fusilli according to the directions on the package. Drain and rinse with cold water until completely cooled.
02. Meanwhile, add the basil, pine nuts, 2/3 of the oil, and half the salt in a food processor. Blend until smooth, then stir in the nutritional yeast and water until your desired consistency is reached.
03. In a skillet, heat the remaining 1/3 of the oil over medium-high heat. Cook the broccoli and bell pepper until tender, about five to eight minutes.
04. Add the pasta and pesto to the skillet and stir until well combined. Divide into bowls, garnish with more nutritional yeast (optional) and enjoy!

NOTES
LEFTOVERS
Refrigerate in an airtight container for up to four days.

NUT-FREE
Use sunflower seeds instead of pine nuts.

MORE FLAVOR
Add garlic infused oil and toast the pine nuts.

ADDITIONAL TOPPINGS
Add red pepper flakes, lemon juice, black pepper, or chopped parsley.