September 8, 2011
Penne Pasta with Pistachio-Arugula Pesto and Sauteed Broccolini
Try deliciously different penne pasta with pistachio-arugula pesto and sauteed broccolini.
Jaclyn Cole/The HSUS
Serves 3
8 stalks broccolini
2 cups dry penne
2 tablespoons olive oil
Pepper to taste
1/2 teaspoon balsamic vinegar
1 pinch salt
Pistachio-Arugula Pesto
1/2 cup roasted, unsalted pistachios
2 tablespoons sweet white miso (see note below)
1 pinch salt
2 cups arugula
4-5 tablespoons olive oil
Fresh, cracked pepper
About miso: Miso is a fermented paste made from soybeans (and other ingredients) and comes in a range of flavors from savory to sweet. It can be found in the refrigerated section of most natural foods and Asian markets. The miso makes the pesto rich and full-bodied. If miso is unavailable, omit and (optionally) add a dash of apple cider vinegar or brown rice vinegar with the olive oil. Adjust seasoning to taste.
Start heating water for the pasta. Place pistachios in the bowl of a food processor with salt and miso, and pulse 4 times for 1 second per pulse.
Roughly chop arugula and add it to the top. Drizzle in olive oil. Do not finish processing until pasta is completed.
Cook the pasta according to package directions.
A few minutes before pasta is finished, heat 2 tablespoons olive oil in a sauté pan over medium heat until fairly hot but not smoking.
Trim any dry ends off the broccolini but leave a long stalk. Add broccolini to the hot pan with a pinch of salt. Let cook on one side for 1-2 minutes or until browned, then turn with tongs to cook the other side. When broccolini is bright green and tender crisp, turn off heat and add vinegar, tossing vigorously to coat.
Blend the pesto until well combined. You should still be able to see chunks of pistachios and arugula.
Drain and toss pasta with 1/2 cup of pesto. (You'll have some left over.) Put on a plate and layer broccolini stalks on top. Serve immediately.
Nutrition
All figures are per serving (assumes 3 servings).
Protein: 9 grams
Calories: 500
Fat: 35 grams
Fiber: 3 grams
Carbs: 36 grams
Recipe courtesy of Lauren Ulm, author of Vegan Yum Yum.
For even more vegetarian recipes, check out VegRecipes.org.
