INGREDIENTS
1
Half bunch Broccolini
1 1/2 cups
Brussels sprouts
1/2 cup
Chickpeas, cooked
1/2 cup
Kale, stems
1
Splash White wine or vegetable broth
1/2 cup
Kale pepita pesto, Creamy
6 oz
Orecchiette pasta
1
Sea salt and freshly ground black pepper
1
Olive oil, Extra-virgin
1
Shavings of pecorino cheese