INGREDIENTS
4 cups broccoli leaves, stem removed, cut julienne style
4 Tbsp pesto
1 tsp crushed red pepper flakes
1/3 cup olive oil
12 oz pasta
salt/pepper
parmesan cheese

METHOD

1. Boil water and add salt for pasta. Cook according to packaging.
2. In a skillet add olive oil, pesto, crushed red pepper flakes. Mix on low heat until combined.  Pour 3/4 of mixture into a heat resistant measuring cup. Leave 25% of mixture in skillet.
3.  To cut broccoli leaves, cut out the stem like you would with kale and then julienne the leaves. Boil water and blanch the broccoli leaves for 2-3 minutes.
4. Add the julienned broccoli leaves to the olive oil mixture in the skillet. Sauté for about 2 minutes.
5. Add cooked pasta to skillet and toss while adding the reserved olive oil mixture. Remove from heat and let sit for a couple minutes. Top with grated parmesan and serve.

Based on recipe from https://sabrinasorganizing.com/spaghetti-with-broccoli-leaves-recipe/?fbclid=IwAR114WJth-X-ahwL5jsNSzwQRJjYEmtCER82QHKBdE37CEluo_317e1Gkw4
​

1/8 cup oil
1 medium Onion chopped fine
Lightly brown onion by frying in oil in soup pot.
Add 1 to 1.5 tbsp flour and 1 tbsp paprika to the fried onion
Remove from heat and add the following
3 or 4 sausages sliced into pieces
3 cups Green or Yellow or both beans
2 carrots sliced
1 yellow pepper chopped
1 red pepper chopped
1 bay leaf
2 cups diced pealed potatoes
1 Parsnip
2 tbsp Vegetta chicken soup mix or 2 chicken bouillon cubes
Add water to cover above ingredients and
cook until beans are to desired tenderness.
Add 1 cup cooked rolo noodles or small noodles
If the soup loses water during cooking you can add a cup or two to keep the soup liquid.