Vermicelli with Pesto and Veggies Recipe

Vermicelli with Pesto and Veggies Recipe

Pasta Ingredients:
1 pack of vermicelli pasta
1 canned corn
1 canned chickpeas
2 pcs of carrots
Salt & pepper
1/2 head of broccoli

Sauce Ingredients:
1/2 c of cheese (Parmesan)
1 bunch of basil (fresh); chopped
1 c of Extra Virgin olive oil
2 Tbsps of parsley; chopped

Place olive oil, fresh basil, Parmesan, and chopped parsley into a blender or food processor. Process ’til coarsely chopped. Place it in a covered jar and let it stand for 2-3 hours at room temperature. Do not cool in the fridge.

Cook the Vermicelli according to package instructions (’til al dente). Stir in the corn just as the water is about to boil. When the pasta is only about 3 minutes short of being done, toss in the chick peas, carrots, and broccoli.

Proceed with cooking ’til the pasta is done. Drain well. Transfer to a mixing bowl or serving platter and toss with half of the pesto. Sprinkle with grated Parmesan, black pepper and chopped pine nuts (optional) prior to serving

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