Ingredients
for the PESTO
¾ cup finely grated parmesan
1 cup parsley (about a handful of leaves and stems)
½ cup spinach
3 - 4 sprigs green onion
2 tbsp pine nuts
2 garlic cloves
1/3ish cup olive oil (you may need more)
Salt n' pep for seasoning
1 - 2 You can add tbsp water if it really isn't blending...
for the PASTA
2 boxes Banza Penne (chickpea pasta)
5 oz Boursin cheese
16 oz low moisture, whole milk mozzarella, 1/2 cut into 1 in cubez and the other 1/2 cut into 1/4 in cubez
¼ cup grated parm
1 cup frozen peas
3 cups bone broth, water, or a combo of the two
Directions
Step 1
Preheat the oven to 400F
Step 2
Letz make the pesto! Grab either a food processor, blender bullet, or mortar and pestle. Add in the parsley, spinach, onion, pine nuts, garlic, and olive oil. Blend until smooth (you may need to add some extra oil to get it to move).
1 cup parsley (about a handful of leaves and stems)
½ cup spinach
3 - 4 sprigs green onion
2 tbsp pine nuts
2 garlic cloves
1/3ish cup olive oil (you may need more)
Step 3
Add the parm, salt n' pepper, and mixie mix again just to combine. Once again if it doesn't move you can add some water, but LESS IS MORE!
¾ cup finely grated parmesan
Salt n' pep for seasoning
1 - 2 You can add tbsp water if it really isn't blending...
Step 4
Grab a large casserole dish. Plop the Boursin Cheese right in the center, then pour the penne around it, top with the 1/2 in cube mozzarellaz, the peas, and bone broth/water. If any pasta is sticking up try to just smoosh it down, it's not that serious if some is poking out.
5 oz Boursin cheese
2 boxes Banza Penne (chickpea pasta)
16 oz low moisture, whole milk mozzarella, 1/2 cut into 1 in cubez and the other 1/2 cut into 1/4 in cubez
1 cup frozen peas
3 cups bone broth, water, or a combo of the two
Step 5
Cover with aluminum foil and bake at 400F for 20 minutes.
Step 6
After 20 minutes remove the foil, and use a wooden spoon to mix everything up. The Boursin should be nice and melty and cheese very cheesy. At this point it'll look like a lot of liquid is left and that's ok.
Step 7
Add the 1/4 in cube mozzarellazzz and the extra grated parm on top. Pop back in the oven for 25-35 minutes. You want the sauce super bubbly and cheese browning on top. If you want to take the browning on top even farther just set the oven to broil for the last 1-3 minutes.
16 oz low moisture, whole milk mozzarella, 1/2 cut into 1 in cubez and the other 1/2 cut into 1/4 in cubez
¼ cup grated parm
Step 8
Let rest for AT LEAST 5 minutes, but ideally like 10-15. Honestly, the leftovers are the BEST so you could even make this ahead and heat up the next day.
Step 9
ENJOY!
