Recipe #14: Rice Noodles with Broccoli Pesto

Fresh back from the west coast and it is safe to say they have some of the best vegetarian food that I have tried to date. Vegetarian breakfast sausage, vegetarian pulled pork (tofu) sandwiches, it was hard to beat and satiated my cravings for meat that arise from time to all-the-time.

As we returned, Ms. Boyardee wanted me to write this blog as we made this recipe before we left and I was told I get less funny the longer I wait in between making the recipe and writing it...so this one might be pretty bland.

This isn't your average pesto. There is no parmesan and the pesto is made up completely of broccoli, almond, basil, garlic, and lemon juice. All you do is blanch the broccoli, and then cook the rice noodles in the leftover water from the broccoli blanching, something I would never think to do. You then add the pesto, top with more broccoli and some almonds and voila, easy recipe.

Now, like every other time she cooks, Ms. Boyardee put in about 4-5 times the garlic that the recipe calls for. This time however, I think it mayyyy have overpowered the dish a little bit. Most of the bites were great but you would get an occasional raw garlic and it brought water to your eyes. Hindsight, don't add 5 times the garlic if its raw. I usually pack up all the meals we make and take them in for lunch the next couple of days. I decided against bringing this dish or my clients would think I gargled with shawarma sauce every morning. We save it for dinners so both Ms. Boyardee and I can have terrible garlic breath....it goes down well with wine :)

Just a side note...over 2000 views now.......crazy to think that Ms. Boyardee and I have hit refresh that many times.