This red rice pasta is not only full of veggies but it's also gluten-free and vegan!
1 1/2 cups uncooked red rice
2 cups broccoli florets
1 lb. asparagus, cut into 1 inch pieces
2 cloves garlic, peeled
2/3 cup toasted pine nuts, plus more for serving
¾ tsp. sea salt
½ tsp. freshly ground black pepper
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 cup dairy-free or Greek plain yogurt
1 yellow bell pepper, diced
3 chives, finely chopped
Cook red rice according to package instructions.
Meanwhile, steam the broccoli and asparagus. Bring 1 cup water to a boil in a large pot. Add broccoli and asparagus in batches, cover and cook for 1 minute or until bright green and crunchy. Drain broccoli and asparagus in a colander and run under cold water to stop the cooking process. Repeat with remaining broccoli and asparagus. Set aside.
To make the pesto: combine cooked broccoli, asparagus, garlic, pine nuts, sea salt, pepper and lemon juice in a food processor. Drizzle in olive oil and yogurt; pulse until smooth.
Toss cooked red rice with the pesto mixture. Thin with warm water for desired consistency.
Serve topped with additional pine nuts, diced yellow bell pepper and chives.