Broccoli Pesto Noodle Bowl


Bring a large pot of water to a boil over high heat. Add noodles and salt. Bring back to a boil and cook for 6 to 8 minutes, until al dente. Lift noodles from water using tongs, leaving the water in the pot, and transfer to a colander. Rinse and set aside to drain.

Add broccoli to the hot noodle water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 4 minutes. Add lima beans, increase heat to high, and bring back to a boil. Cook for 2 minutes, or until broccoli is fork-tender and beans are heated through. Drain.

To Serve

Toss noodles and pesto in a large bowl, taste, and add sea salt if desired. Divide evenly among four serving bowls. Spoon broccoli and lima beans over noodles in each bowl. Spoon 2 tablespoons hummus (if using) into the center of the bowls and sprinkle the chopped walnuts (if using) over the top.

Makes 4 Servings


  • 8 ounces soba or udon noodles

  • ½ teaspoon sea salt, plus more to taste

  • 4 cups broccoli florets

  • 1 cup frozen lima beans, green beans, or wax beans

  • ½ cup Basil Pesto

Garnish (optional)

  • ½ cup store-bought roasted red pepper hummus

  • ½ cup chopped walnuts

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.