fitnesspearl:

Pistachio Arugula Pesto with Penne and Sauteed Broccolini

Check out this new vegan recipe sent to me by Meatout Mondays! :)

Serving size: 1 cup - makes 4 servings
Calories:  317
 From fat: 126

Ingredients
8 Stalks Broccolini

2 Cups Dry Penne
2 Tbs Olive Oil
Pepper
1/2 tsp Balsamic Vinegar
1 Pinch Salt

Pistachio Arugula Pesto – Serves four
1/2 Cup Roasted, Unsalted Pistachios
2 Tbs Sweet White Miso
1 Pinch Salt
2 Cups Arugula
4-5 Tbs Olive Oil
Fresh Cracked Pepper

Directions:

1. Start heating water for pasta.
2. Place pistachios in food processor with salt and miso and pulse 4 times for 1 second per pulse; add arugula to the top and drizzle in olive oil; do not finish processing until pasta is completed.
3. Cook pasta; a few minutes before pasta is finished, heat 2 Tbs. olive oil in a saute pan over medium until fairly hot but not smoking.
4. Trim any dry ends off the broccolini but leave a long stalk; add it 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 other side; when broccolini is bright green and tender crisp, turn off heat and add vinegar, tossing vigorously to coat.
5. Blend pesto until well combined, but you should still be able to see chunks of pistachios and arugula.
6. Drain and toss pasta with ½ cup of pesto (you’ll have some left over).
7. Plate and layer broccolini stalks on top. Serve immediately.