Like most of the things I make, they’re inspired by what ever happens to be in my fridge and the ingredients can easily be changed and adjusted to your liking
If I had a term term for my cooking style it would be “don’t make it so technical”
This dish is a perfect example of just that.
The grain is up to you, actually, this is my favorite combination with orecchiette pasta.
Asparagus or spinach could be used in place of the broccoli
Feta crumbled on top is a delicious option too.
Yields 2 for main, or 4 side dishes
Ingredients:
Basic Grain Pilaf, or 2 cups of a cooked grain
1 T olive oil
2 cups Broccoli
1 cup Cannellini Beans
2 T Pesto
2 T parmesan
1 T pine nuts
Heat the oil in a large skillet
saute the broccoli for a few minutes
Add a little water, cover and steam for a few minutes until tender
Add the beans and pesto to the skillet, turn up the heat
Add the pesto and heat
Top with toasted pine nuts and parmesan cheese
