- 4 cups Vegetable Broth
- 3 cups Penne or Rigatoni
- Fresh or frozen broccoli (about 2 -3 cups)
- 1 tblsp Coconut Oil
- 4 garlic cloves minced
- 1 ½ tsp sea salt
- ½ tsp red pepper flakes
- 2 can chickpeas, drained (540ml)
- 1 lemon
- 2 more cloves garlic, minced
- 2 tblsp parsley
- Great Lakes Goat Dairy Asiago Cheese, grated
- Great Lakes Goat Dairy Herb and Garlic Cheese, grated
Preheat oven to 400˚F. Heat oil in a medium saucepan over medium heat. Add minced garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Cook Pasta according to directions.
Steam your broccoli. Chop into little florets.
Using an immersion blender, blend the chickpea mixture into a smooth creamy sauce. Juice the lemon and add to sauce, along with minced garlic, parsley and ½ cup of Great Lakes Goat Dairy Asiago Cheese. Stir until melted.
Combine Pasta, Broccoli and Sauce into a big bowl. Pour into a greased 3 quart casserole dish. Sprinkle with ½ cup of Great Lakes Goat Dairy Herb and Garlic Cheese, and ¼ cup of Great Lakes Goat Dairy Asiago Cheese.
Step 6Bake at 400 for 15 minutes. Serve with a freshly tossed salad and enjoy! (you can always sprinkle some Great Lakes Goat Dairy cheese on top of the salad!)