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• Prep:15 m

• Cook:20m

• Ready In:30 m

• Serves: 6

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Ingredients

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• 1 16 oz box cellentani, rotini, or bowtie pasta

• 1 cup pesto sauce

• 1 can chickpeas

• ½ cup sun-dried tomatoes chopped

• ½ cup shredded parmesan cheese

• 1 head broccoli florets

• 1 tbsp olive oil

• Salt and pepper to taste

• ½ lemon (optional)

• Avacado

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Directions

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1. Heat the oven to 400 degrees F. Wash and dry the broccoli, then cut into small florets. Arrange in a single layer on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste. Roast 10 minutes on high heat or until the edges begin to brown and the broccoli is cooked to your preference.

2. While the oven is preheating, bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente, about 8-10 minutes depending on your pasta shape.

3. Meanwhile, chop the sun-dried tomatoes and drain and rinse the chickpeas. Set aside until ready to combine.

4. Once pasta is cooked, drain and add to a large mixing bowl. Remove the broccoli from the oven and allow to cool slightly. Add to the mixing bowl with the pesto sauce, sun-dried tomatoes, and chickpeas. If using lemon, squeeze over the top, being careful not to include the seeds. Gently fold together to combine all ingredients.

5. Top with parmesan cheese & Sliced Avocado just before serving. Serve warm, or chill until ready to serve.