This is my favourite lunch dish at the moment.

I hope you will enjoy its flavours as much as I do EVERY TIME I prepare it!

INGREDIENTS

For 2-3 portions:

BROCCOLI PESTO

• small broccoli head without stalk

• pine nuts (1 tbsp)

• garlic (4 cloves)

• nutritional yeast (2 tbsp)

• olive oil (1 tbsp)

• lemon juice (as much as you like)

• water

• salt

OTHER

• cherry or plum tomatoes (200 g)

• buckwheat or other noodles (250 g)

• salt

METHOD

BROCCOLI PESTO

Cut the broccoli florets into single florets - if they are big, cut them in half - that way, they won’t need too long to bake. Put them on one side of a baking tray with parchment paper. On the other side, place washed tomatoes. Sprinkle with salt and bake at 200°C for about 7 minutes, then add peeled garlic cloves between broccoli and bake for another 5-7 minutes or until broccoli starts getting brown at some parts. Then remove broccoli and garlic from the tray and put the tray back in the oven for a few more minutes (until the tomatoes become soft.

In a food processor/blender, finely mix broccoli, pine nuts, nutritional yeast, olive oil, 1/3 tsp salt (you can add more later), a tablespoon of lemon juice (optional), garlic, and 0.5 dl water (or so much that everything gets blended well). Taste the pesto and add more of what you think is missing.

NOODLES

Cook them al dente in salted water according to the instruction on the packaging.

FINAL STEPS

In a pot, briefly mix buckwheat noodles with broccoli pesto to warm everything up over medium heat. Taste and add what’s missing. If it’s too watery, increase the heat and let the excess water evaporate.

Serve with baked tomatoes on top - the juice they give out is heavenly in combination with the noodles & pesto. You can also sprinkle the noodles with nutritional yeast or cheese.

ENJOY!