Pistachio-Arugula Pesto With Penne And Sauteed Broccolini
serves 2-4
This pesto tastes like spring; it’s fresh, green, bright, and crisp with a hint of sweetness. The peppery taste of the arugula is nicely set off by the creamy, sweet pistachios.Read more about this recipe at VeganYumYum.
1/2 cup roasted, unsalted pistachios
2 tablespoons sweet white miso
2 cups arugula
4-5 tablespoons olive oil
4 cups dry penne
4 tablespoons olive oil
16 stalks broccolini
1 teaspoon balsamic vinegar
prep: 5 minutes
total: 25 minutes
large pot
food processor
sauté pan
tongs
colander
1. Start heating your pasta water.
2. Place pistachios in the bowl of a food processor with a little salt and the 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.
3. Cook your pasta. 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 the 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 another side. When broccolini is bright green and tender crisp, turn off heat and add vinegar, tossing vigorously to coat.
4. Blend the pesto until well combined. You should still be able to see chunks of pistachios and arugula.
5. Drain and toss pasta with the pesto. Plate and layer broccolini stalks on top. Serve immediately.
