PREP:
TOAST 1/2c. CASHEWS IN A DRY FRYING PAN
SLICE 2 AVOCADOS (slice immediately before serving time or they will turn brown)
SAUTEE FROZEN CORN (I USED TRADER JOE'S FIRE ROASTED)
SLICE A BUNCH OF SCALLIONS
CUT UP HALF A BAG OF SPINACH
BOIL 1 pound NOODLES OF CHOICE (WHEN DONE TOSS IN DROP OF OLIVE OIL, SALT AND PEPPER FOR FLAVOR) I used gluten free noodles for this trifle.
MAKE BROCCOLI PESTO:
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cups cashews, toasted until golden
1/3 cup freshly grated Parmesan
1-2 tsp. salt
1/2-3/4 cup olive oil
1/4 cup heavy cream
Cook the broccoli by pouring 3/4 cup water into a large pot and bring it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for 2-3 minutes, just long enough to be bright green and soften a bit. Strain and run under cold water until it stops cooking, set aside. In a food processor, combine 2 cups of the cooked broccoli (reserve rest for trifle bowl garnish), garlic, cashews, parmesan, salt. Drizzle in the olive oil and cream and pulse until smooth and the right consistency. I used the full 3/4c. oil. Chill until serving time.
Assemble trifle right before serving. Line the bottom of the bowl with fresh spinach. Next, the cooled pasta noodles. Pour the pesto on top next and smooth with small spatula. Layer the corn on next. Top the entire dish with the extra broccoli, toasted cashews, sliced scallions and fresh avocados! When serving dig down carefully and don't miss a layer!!!
Broccoli pesto part Of this recipe was altered from here
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