Serves 2
8 stalks broccolini (baby broccoli)
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
1 pinch salt
2 cups arugula
4-5 tablespoons olive oil
Fresh, cracked pepper
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.
Recipe courtesy of Lauren Ulm, author of Vegan Yum Yum.
For even more vegetarian recipes, check out VegRecipes.org.
