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Roasted Broccoli with Pesto-Coated Cannellini Bean

Yields4 Servings

broccoli

 1 Broccoli Head, cut into florets
 2 tbsp Olive Oil
 1 Red Onion, cut into chunks
 Salt & Pepper
 2 cups Cooked Cannellini Beans
Pesto
 ½ cup Fresh Basil leaves and stalks
 ½ cup Pine Nuts
 ⅓ cup Olive Oil
 Salt & Pepper
1

Preheat the oven to 400 degrees Fahr- enheit and line a baking tray with baking paper

2

Lay the broccoli and onion onto the tray and drizzle with olive oil, salt and pepper

3

Roast the broccoli and onion in the preheated oven for about 20 minutes or until the onions are soft and the broccoli is just beginning to turn darker in color

4

While the broccoli is roasting, prepare the pesto: place all pesto ingredients into a small blender or food processor and pulse until a sauce forms, with a few chunks of pine nuts and basil still remaining

5

Combine the pesto and beans in a bowl and serve with the roasted broccoli and onions while they’re still hot

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories450
% Daily Value *
Total Fat 37g48%
Total Carbohydrate 28g11%
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.