Found this recipe while perusing the wonderfully fantastic food blog, VeganYumYum. I'm usually not a huge fan of Arugula, too bitter for my tastes, but paired with the pistachio and miso is just perfect. Penne with Pistachio Arugula Pesto and Balsamic Glazed Veggies Makes 2 servings. Recipe from VeganYumYum. Ingredients 8 stalks broccolini (try to find it if you can... it really is so much better than regular broccoli!) 2 yellow squash 2 cups dry penne 2 Tbs olive oil pepper 1/2 tsp balsamic vinegar 1 pinch salt For Pesto: 1/2 cup roasted, unsalted pistachios 2 tbs sweet white miso (which we couldn't find... we used a miso salad dressing) 1 pinch salt 2 cups arugula 4-5 Tbs olive oil pepper Directions Start heating pasta water. 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 your pasta. A few minutes
Oct. 1, 2021, 11:26 a.m.
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