Broccoli Pesto with Vermicelli Recipe


In our house, we have pasta at least once a week.  Here is a recipe to change up any plan pasta recipe:


What You Will Need:

–   1 package of vermicelli

–   4 cups of broccoli

–   ½ cup of parsley leaves

–   ½ cup of slivered almonds

–   2 Tbsp of olive oil

–   2 cloves of minced garlic

–   ½ tsp of salt

–   ½ tsp of pepper

–   1 ½ cups of sliced roasted red peppers

–   1 cup of red grape tomatoes

–   ½ cup of grated romano cheese (or any cheese you would prefer, sometimes I will use mozzarella cheese)


What You Will Need to do:

1.   Blanch broccoli in boiling salted water for 3 minutes; reserve 1 1/2 cups cooking water before draining.

2.   Mix the broccoli, parsley, half the almonds and the garlic in a food processor.  Pulse until everything has become fine.

3.   Next, slowly pour in 1/2 cup reserved cooking water and the olive oil until mixture is smooth. Add the salt and pepper.

4.   While you are completing steps 2 and 3, cook the pasta as indicated on the package.

5.   Toss the pesto and about 1 cup of the remaining cooking water with hot to the cooked pasta.

6.   Add roasted red peppers, tomatoes and cheese and toss to combine.

7.   Garnish with remaining toasted almonds and enjoy


To Die For Broccoli Salad


I had this broccoli salad at a potluck lunch a few months ago and fell in love.  This is such a delicious salad that you won’t be able to resist.

Ingredients You’ll Need:

1/2 cup Miracle Whip Dressing (I don’t know how this would be like with mayonnaises)

1/2 cup sugar

2 Tbsp. white vinegar

12 cups broccoli florets

1 small red onion, finely chopped

1/2 cup raisins

1/4 cup sunflower kernels

5 slices bacon, cooked, crumbled



1.   Combine dressing, sugar and vinegar in a small bowl.

2.   Mix broccoli, onions, raisins and sunflower kernels in large bowl.  Add dressing mixture-toss to coat.

3.   Place in the fridge for a few hours.  Sprinkle bacon right before serving.

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