broccoli pesto pasta salad cups

I never got the appeal of broccoli salad, something about cooked broccoli, chilled, and then mixed with mayo and random toppings - dried cranberries, sunflower seeds, etc. just never spoke to me.

But broccoli pesto tossed pasta? Yes please.

It’s the perfect way to hit both broccoli salad fanatics, and non-fans alike.

You can make a big batch, or make it in to the perfect holiday passed app.

Ingredients:

4 cups cooked broccoli florets

juice of 1/2 lemon

1/4 tsp white pepper

1 tsp salt

1/2 cup sunflower seeds

3/4 cups parmesan cheese

1 clove garlic

3/4 cup evoo

1 box pasta, cooked according to directions

1/4 cup heavy cream

dried cranberries

sunflower seeds

Directions:

Use a blender to combine broccoli, juice, pepper, salt, 1/2 cup sunflower seeds, parm, and garlic, while drizzling in evoo.

Toss broccoli pesto with pasta and heavy cream. Top with dried cranberries and sunflower seeds.

You can serve in one bowl or individual cups.