Ingredients:

• 4 zo Rotini
• 8 oz broccoli florets
• 1/3 cup dried navy beans
• 1/2 cup black olives
• 2 teaspoons pesto sauce
• 1 tablespoon + 2 teaspoons extra virgin olive oil
• 1 sprig fresh basil leaves chopped
• 2 whole wheat bread slices
• Ground pepper
• salt to taste
• Parmesan cheese (optional)

Method:

• Cook pasta, drain and set aside
• Soak navy beans overnight and cook until done.  Drain and set aside
• Spread broccoli florets in a cookie sheet and spray with cooking oil  Bake in a pre heated oven at 400F for about 20 minutes.
• To make the croutons, brush bread on both sides with extra virgin olive oil and then cut into small squares.
• Heat a skillet and add cut bread cubes and fry for about 5 minutes in very low frame or until golden.
• To assemble, add pasta, broccoli, olives, and navy beans to a large skillet and mix well
• Mix 1 tablespoon olive oil with pesto sauce.  Sprinkle over pasta and mix
• Add salt, ground pepper, chopped basil, and croutons and mix well
• Sprinkle with parmesan cheese if preferred.
• Yield: 2 main dishes

Tagged: brad, Broccoli, navy beans, olive, pasta