Even though I reside in a building where peanuts are not permitted, I occasionally crave a peanut butter cookie. One day, while I struggled to obtain this taste, I came up with them. They more than met my expectations, and I believe that going forward, I’ll start desiring these instead of peanut butter cookies. There will be a large number of cookie vultures waiting around your cooling racks; I know since I had a few. Completely devoid of nuts and sure to please!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 small head Broccoli, raw
- 3 tablespoons olive oil, divided, or more as needed
- salt and freshly ground black pepper to taste
- 1 ½ teaspoons garlic powder, or to taste
- 1 (16 ounce) package cavatappi (corkscrew macaroni)
- 1 tablespoon lemon juice
- 4 tablespoons freshly grated Parmesan cheese, or to taste
- 3 tablespoons pesto
- 1 tablespoon lemon juice
- 1 tablespoon grated Parmesan cheese, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
- Spread out broccoli florets on the prepared baking sheet and drizzle with about 2 tablespoons olive oil. Shift broccoli florets around so they are lightly coated with oil. Season with salt, pepper, and garlic powder.
- Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Remove roasted broccoli from oven and toss with remaining 1 tablespoon olive oil and lemon juice until all florets are lightly coated. Sprinkle with 1 to 2 tablespoons Parmesan cheese to taste.
- Drain cooked pasta and return to the pot. Keep stove on low heat and mix in pesto. Add roasted broccoli and mix until well combined. Serve pasta in bowls with extra Parmesan cheese.
Nutrition Facts
| Calories | 810 kcal |
| Carbohydrate | 123 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 8 g |
| Protein | 28 g |
| Saturated Fat | 5 g |
| Sodium | 277 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
The flavors were a little light. I personally would like extra pesto for my liking.