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.
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
1/2 tsp balsamic vinegar
1 pinch salt
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
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 before pasta is finished, heat 2 tablespoons olive oil in a sautÃ© pan until over medium until fairly hot but not smoking. 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 another side. When broccolini is bright green and tender crisp, turn off heat and add vinegar, tossing vigorously to coat.
Cut squash in half. Heat another few tablespoons of olive oil, and add squash, face down, to pan. Let cook, without moving, for a few minutes, or until brown and caramelized. Turn and let cook on other side for a few minutes, or until tender. Finish with a dash of balsamic vinegar.
Blend the pesto until well combined, but you should still be able to see chunks of pistachios and arugula.
Drain and toss pasta with pesto (youâ€™ll have some left over). Plate and layer broccolini and squash on top. Serve immediately.