Broccoli Pesto with Vermicelli

Name: Broccoli Pesto with Vermicelli
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3/4 box Catelli Classic 500g Vermicelli; 4 (1 L) cups Broccoli florets; 1/2 (125 mL) cup fresh parsley leaves; 1/2 (125 mL) cup slivered toasted almonds, divided; 2 Cloves garlic, minced; 2 (30 mL) tbsp extra virgin olive oil; 1/2 (2 mL) each tsp salt and pepper; 1 1/2 (375 mL) cups drained, sliced roasted red peppers; 1 (250 mL) cup halved yellow or red grape tomatoes; 1/2 (125 mL) cup grated Romano cheese

Our recipe for a Broccoli Pesto with Vermicelli is just what you need. Let this dish delight both you and your entire family tonight! Tips Add extra protein by tossing in chopped cooked ham, shrimp or chicken with the pesto and vegetables. Replace Romano cheese with Parmesan cheese. To toast almonds, spread evenly in a nonstick skillet set over low heat. Cook, stirring occasionally until golden and fragrant.

Vegetarian Long

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

30 minutes

Servings

6 servings

Catelli Classic Vermicelli

Ingredients

6 servings

3/4 box Catelli Classic 500g Vermicelli

4 (1 L) cupsBroccoli florets

1/2 (125 mL) cupfresh parsley leaves

1/2 (125 mL) cupslivered toasted almonds, divided

2Cloves garlic, minced

2 (30 mL) tbspextra virgin olive oil

1/2 (2 mL) each tspsalt and pepper

1 1/2 (375 mL) cupsdrained, sliced roasted red peppers

1 (250 mL) cuphalved yellow or red grape tomatoes

1/2 (125 mL) cupgrated Romano cheese

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Blanch broccoli in boiling salted water for 3 minutes; reserve 1 1/2 cups (375 mL) cooking water before draining.

Step 2

Combine blanched broccoli, parsley, half the almonds and the garlic in a food processor. Pulse until very finely chopped. With the motor running, slowly pour in 1/2 cup (125 mL) reserved cooking water and the olive oil until mixture is smooth. Season with salt and pepper (adjust seasonings to taste).

Step 3

Meanwhile, cook vermicelli according to package directions.

Step 4

Toss pesto and up to 1 cup (250 mL) remaining cooking water with hot, cooked vermicelli. Add roasted red peppers, tomatoes and cheese and toss to combine. Garnish with remaining toasted almonds.