OKAY this is delicious and healthy and plant-based. i love pesto and this gives it a new little twist.
the recipe makes a very large pot for two people but i think it could probably feed three. the original recipe is vegan but you could use dairy parmesan if you so desire. its an easy way to get in some cruciferous greens as well as your daily dose of nuts!
it probably takes about 25 minutes to make and also makes for delicious leftovers.
yum yum yum.
main ingredients:
6 oz broccolini
2 garlic cloves
1 lemon
1/2 oz fresh sage
3/4 cup walnuts
1/4 soy-free vegan parmesan (or normal parmesan if you want)
2 oz baby spinach
6 oz banza penne (chick pea noodles)
1/4 cup dried cranberries (not totally necessary, i actually preferred without)
4 tbsp + 2 tsp olive oil
instructions:
1. roast the broccolini. preheat the oven to 425 F. bring a large pot of salted water to boil for the pasta. trim the bottom inch off of the broccolini stems and place the stalks on a baking sheet. toss the broccolini with 2 tsp of police oil and a pinch of salt and pepper. roast until tender and browned - about 8 to 10 minutes.
2. prepare the pesto. peel the garlic, half the lemon, pick the sage leaves and discard the stems. in a food processor, combine the garlic, lemon juice, safe leaves, walnuts, spinach, half the parmesan, 3 tbsp of olive oil, 1 tbsp water, 1/2 tsp salt, and a pinch of pepper. pulse pesto until well combined but not completely smooth.
3. cook the pasta. once the water is boiling, add the pasta and cook until al dente (about 6 to 8 minutes). reserve 1/4 cup cup of the pasta water and drain the penne. return the pasta to the pot, off the heat.
4. add the pesto and the reserved pasta water to the penne in the pot and cook over low heat, stirring a lot, until penne is covered and sauce is thick (about 1 to 2 minutes).
5. add cranberries with the broccolini directly on the baking sheet. place on top of the penne and sprinkle with parmesan.
and thats it!! deliciousness is ready to be eaten.
the recipe makes a very large pot for two people but i think it could probably feed three. the original recipe is vegan but you could use dairy parmesan if you so desire. its an easy way to get in some cruciferous greens as well as your daily dose of nuts!
it probably takes about 25 minutes to make and also makes for delicious leftovers.
yum yum yum.
main ingredients:
6 oz broccolini
2 garlic cloves
1 lemon
1/2 oz fresh sage
3/4 cup walnuts
1/4 soy-free vegan parmesan (or normal parmesan if you want)
2 oz baby spinach
6 oz banza penne (chick pea noodles)
1/4 cup dried cranberries (not totally necessary, i actually preferred without)
4 tbsp + 2 tsp olive oil
instructions:
1. roast the broccolini. preheat the oven to 425 F. bring a large pot of salted water to boil for the pasta. trim the bottom inch off of the broccolini stems and place the stalks on a baking sheet. toss the broccolini with 2 tsp of police oil and a pinch of salt and pepper. roast until tender and browned - about 8 to 10 minutes.
2. prepare the pesto. peel the garlic, half the lemon, pick the sage leaves and discard the stems. in a food processor, combine the garlic, lemon juice, safe leaves, walnuts, spinach, half the parmesan, 3 tbsp of olive oil, 1 tbsp water, 1/2 tsp salt, and a pinch of pepper. pulse pesto until well combined but not completely smooth.
3. cook the pasta. once the water is boiling, add the pasta and cook until al dente (about 6 to 8 minutes). reserve 1/4 cup cup of the pasta water and drain the penne. return the pasta to the pot, off the heat.
4. add the pesto and the reserved pasta water to the penne in the pot and cook over low heat, stirring a lot, until penne is covered and sauce is thick (about 1 to 2 minutes).
5. add cranberries with the broccolini directly on the baking sheet. place on top of the penne and sprinkle with parmesan.
and thats it!! deliciousness is ready to be eaten.
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