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| Pasta Veggies & Pesto
1 can chick peas
2 carrots
1/2 head broccoli
1 can corn
Salt and pepper to taste
Pesto Sauce
1 cup of olive oil
1 bunch of fresh basil (1 c. chopped)
1/2 cup of Parmesan
2 tablespoons of chopped parsley |
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Blend pesto sauce ingredients, cover do NOT refrigerate, let sit for 2 hours or more. Add corn to water, boil; add pasta. When pasta is 3 minutes short of done, add sliced carrots, broccoli and chick peas to the water and continue cooking for 3 to 5 minutes. Drain and add 1/2 pesto mix, more if needed. Mix and serve. 4 servings. |
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