Noodles with Pesto (Lactose free / Treenut Allergy Safe)

• 1 head Broccoli
• small handful of Spinach
• small handful of Sugar snap peas
• 1 box Mostaccioli Rigati
• 1 cup daiya non dairy vegan cheese (lactose free)
• 1 tbsp RealLemon
• pinch Himalayan Salt
• 1 cup Vegetable broth

1. Bring water to a boil.
2. Boil Mostaccioli Rigati until done.
3. (follow box instructions.)
4. Prepare garlic cloves: Peel the outter skin from cloves.
5. Then boil up water in pan and boil cloves for a minute (to loosen the inner skins).
6. Remove from heat, peel inner skins and set aside.
7. Chop up broccoli, Spinach, and Sugar Snap Peas(to make it easier to blend).
8. Blend vegetables from step 3 and garlic cloves from step 2 with Vegetable broth and RealLemon in blender or nutribullet.
9. Add daiya cheese, himalayan salt, greek seasoning, and basil to blended ingredients from step 4 and bring to a boil until cheese shreads are melted.
10. Then remove from heat.
11. This is your pesto.
12. Mix heated pesto into noodles
13. Cut up cucumber into slices and put on top.

broccoli, handful of spinach, handful of sugar snap peas, rigati, vegan cheese, reallemon, salt, vegetable broth

Taken from cookpad.com/us/recipes/344712-noodles-with-pesto-lactose-free-treenut-allergy-safe (may not work)