Chickpea Pasta w/ Pesto & Veggies


- 1 package of chickpea pasta
- 3 c. vegetable broth
- 2 corn on the cobs
- 2 c. broccoli
- 1 c. cherry tomatoes
- 2 tbsp.
- ¼ c. fresh shaved Parmesan
- salt and pepper to taste


Cook pasta in vegetable broth according to directions. With 6 minutes left to cook, add chopped broccoli to cooking pasta. Save 1 cup of used broth before draining. Steam corn for 5-6 minutes and let cool. Once cooled, cut corn off cob and set aside. Slide tomatoes and set aside. Once pasta and broccoli are finished, drain remaining liquid and place back into pot. Add tomatoes, corn, pesto, Parmesan, and saved broth to pasta and broccoli and mix thoroughly. Add salt and pepper to taste.