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September 8, 2011

Penne Pasta with Pistachio-Arugula Pesto and Sauteed Broccolini

Lauren Ulm

  • A pasta dish with unique flavor. The HSUS

Serves 3

8 stalks broccolini
2 cups (450g) dry penne
2 tablespoons olive oil
pepper to taste
1/2 teaspoon balsamic vinegar
1 pinch salt

Pistachio-Arugula Pesto
1/2 cup (115g) roasted, unsalted pistachios
2 tablespoons sweet white miso*
1 pinch salt
2 cups (450g) arugula (rocket)
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 four times for one 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 two 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 one to two 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 a half cup (115g) 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.

Read more from the Guide to Meat-Free Meals