1/2bag brown rice spaghetti noodlesor your favorite gluten free noodles
2Tablespoonsolive oil
1teaspoonsea saltdivided
1red onionsliced into half moons
1cupBrussels sproutstrimmed and cut in half (if small) or in quarters (if large)
1/3cupsundried tomatoesin olive oil
Instructions
Start by making the hemp seed pesto:
Place garlic cloves into a food processor and pulse for 2 - 3 seconds to start breaking them up. Now add the hemp seeds, basil, lemon juice, sea salt and black pepper. Start your food processor and while it is running begin pouring in the olive oil in a steady stream. Continue until all of the oil has been added and everything is fully incorporated. Taste for seasoning and set aside.
For the pasta:
Start by cooking the pasta according to package instructions. Set aside. (note that gluten free pasta needs to be rinsed really well after cooking under cool water to remove excess starch.)
Now heat a large skillet with 2 Tablespoons olive oil. Add the red onions and a pinch of sea salt. Sauté for 2 – 3 minutes. Next add the Brussels sprouts and another pinch of sea salt and sauté for 4 - 5 minutes more, stirring to prevent from burning. Once the Brussels sprouts can be easily pierced with a fork it’s time to add the sun-dried tomatoes, allowing oil and seasoning from the jar to drip in. Stir to combine and sauté for 1 - 2 minutes more, or until Brussels sprouts are cooked to your liking.
Pour all of this mixture into a large mixing bowl. Add the pasta and mix to combine. Finally add about 1/2 cup of the hemp seed pesto, or more if desired, and stir to combine. Taste for seasoning.
Recipe Notes
*store leftover pesto in an airtight container in the fridge for up to 1 week or in the freezer for 2 months.