RICE NOODLES WITH BROCCOLI PESTO

Rice Noodles with Broccoli Pesto image

Provided by @MakeItYours

Number Of Ingredients 8

1 head broccoli (about 1 pound), cut into florets, stems sliced
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons sliced toasted almonds, plus more for garnish
1/4 cup fresh basil leaves, plus small leaves for garnish
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
8 ounces medium rice noodles

Steps:

Blanch broccoli in a pot of boiling salted water until bright green and just tender, about 2 minutes. Remove with a slotted spoon, season with salt, and let cool slightly. Reserve water.
Coarsely chop 1 cup cooked florets. Puree remaining florets with the almonds, basil, garlic, and lemon juice in a food processor. Add olive oil and puree to combine. Season with salt and pepper.
Return water to a boil and cook rice noodles until tender according to package instructions. Reserve 1 cup cooking water, drain noodles, and return to pot. Toss with pesto, adding enough reserved pasta water to create a creamy sauce. Top each bowl with chopped florets, small basil leaves, and sliced almonds. Season with pepper and serve.