Recipe of the Week - Rice Noodle Broccoli Pesto

Previously I posted a recipe of the week.  This was when my garden was producing like crazy and I was introducing a variety of new veggies to our CSA participants.  Since the availablity of veggies and fruits declines to almost nothing during the winter months, I haven't posted any recipes.  No I don't currently have full grown broccoli, as pictures above, but I do have four inch broccoli starts growing in my window.  The average temperature will have to go below 80 in order for them to actually produce this spring.  Funny how weather effects what and when we can grow things.  For all of you enjoying these summer like conditions and pray that it will stay, it come with consequences on us as farmers and on you as comsumers, so pray for Spring.

RICE NOODLE with Broccoli and Pesto
1.  Bring a pot of water to a boil. 
2.  Cut up Broccoli, one head will do, including stems (if not to hard) and put in boiling water.  Boil for
about 2 minutes.  They should be bright green, slightly firm, not hard but not soggy.
3.  Using a slotted spoon retrieve broccoli from water.  Place the stems in a food processor.
4.  Cook rice noodles in the boiling broccoli water.  Strain and wash with cool water so they don't continue to cook and become soggy.
5.  In food processor combine cooked broccoli stems, 2 TBSP lemon juice, 6 TBSP olive oil, 1/4 cup of basil or pesto that you made last summer and froze in your freezer.  If you don't have any basil, as it isn't growing yet, and you don't have any homemade pesto from summer time, then use dried basil or herbs of your choice.  Salt to taste.
6.  In a small frying pan on medium heat with a little olive oil, roast almond slivers until slightly brown.  You'll need to stir pretty constantly to keep them from burning.
7.  Toss noodles, broccoli florets, green sauce, and almonds together.