INGREDIENTS

• 1 onion, diced
• 1 head of broccoli
• 10 large or 15 small mushrooms, chopped
• 1/2 cup dry rotini noodles
• 1/2 cup dry or 1 cup soaked great northern beans
• 1/2 cup dry or 1 cup soaked black eyed peas
• 2 cups diced sun-dried tomatoes (preferred) or 2 cups diced tomatoes or 28 oz. can diced tomatoes 
• 1 tablespoon pine nuts
• Pesto sauce
• 1 cup cherry tomatoes, quartered
• Hemp seeds, as a garnish (optional)

DIRECTIONS

1. Fry onion and garlic over medium heat for a few minutes.
2. Mix in the broccoli and mushrooms.
3. Meanwhile, boil the rotini noodles until they just start to become soft. Do not over cook them, we don't want them to be all mushy and nasty.
4. Mix in the tomatoes, beans, and pine nuts, and cook for a few minutes, to warm everything up.
5. Make the pesto sauce.
6. Combine the noodles, veggies, and pesto sauce.
7. Garnish with hemp seeds and diced cherry tomatoes.