FOR the PESTO:

• 2 cup broccoli – chopped without stems
• 1/2 cup smoked or roasted almonds
• 1/3 c nutritional yeast or parmesan
• 3 garlic cloves
• 2/3 cup arugula
• 1/2 tsp salt
• 1/4 tsp black pepper pepper
• 1/4 tsp of onion powder
• 1/2 tbsp Crushed red pepper
• 1/2 lemon juiced
• 1/2 to 2/3 c olive oil

FOR THE PASTA:

• 4 ounces rice noodles, gluten free spaghetti pasta, or spiralized vegetable noodles,
• Red pepper flakes to garnish
• 1 oz marinated sliced green olives
• Lemon wedge to garnish
• microgreens or broccoli sprouts to garnish
• Salt and black pepper to taste
• 2 tbsp crushed smoked or roasted almonds to top.
• Optional topping – grated Parmesan or non dairy cheese topping of choice.