Chickpea Pasta

With Butternut Squash, Shrimp and Broccoli

Gluten free, egg free, with a dairy free option

Ingredients

• 1 medium size butternut squash, peeled and cut into small chunks (or make it easier and buy frozen)
• ¼ cup EVOO plus 2-4 T. EVOO
• Sea salt
• 1 8- ounce box of chick pea pasta
• 6 cups broccoli florets
• 1 c. packed basil leaves
• 1/3 c. shredded parmesan cheese (we used non-dairy parmesan instead)
• 2 T. lemon juice (not from concentrate)
• 2 cloves garlic minced
• 1 16 ounce bag raw shrimp or fresh raw shrimp 

Directions


1. Preheat oven to 425 degrees F.
2. Toss together the squash and 1-2 T. EVOO and dash salt. Bake on baking sheet until tender and lightly brown, roughly about 20 minutes. Remove from oven and set aside to cool.
3. While the squash is cooking, prepare the pasta according to the directions on the box. When the pasta is done, DO NOT drain, but instead, use a slotted spoon to remove the pasta from the water. Place the pasta into a large serving bowl.
4. Return the pasta water to a boil and then add the broccoli and cook for about 5 minutes. When done, using the slotted spoon, put 4 cups of the broccoli into a food processor and the other 2 cups onto a cutting board and cut up coarsely and add to the bowl with the pasta.
5. In a large skillet, heat 1-2 T. EVOO. Add in 1 clove minced garlic, and the shrimp and cook until pink. Add this to the bowl with the pasta.
6. To the broccoli in the food processor, add in the parmesan cheese, the lemon juice, basil, garlic and ¼ cup of EVOO and ½ cup of the pasta water. Process until smooth. You may need to add a bit more of the pasta water. It will not be completely smooth due to the broccoli but more on the chunky side.
7. Add the roasted squash and the sauce into the bowl with the pasta and broccoli and toss to cover the ingredients with the pesto sauce. This was also delicious the next day!

Note: We did not use all the sauce and put the rest on the side to add more individually as desired.

For shrimp and other seafood-know what shrimp is safest to buy.  www.seafoodwatch.org is the best source.  

This recipe is slightly revised from www.health.com 

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