Friday, January 6, 2017

Brazil Nut and Arugula Pesto Pasta



This is a nice dish for an informal dinner party.  It also makes a fairly quick one-pot meal during the week.  Who knew that Brazil nuts, avocado and arugula could make such a creamy delicious pesto sauce?  Feel free to change up the vegetables to whatever is seasonal.  Here I've used zucchini, broccoli and peas as the original recipe suggests.

Brazil Nut and Arugula Pesto Pasta
Serves 4-5
From Deliciously Ella by Ella Woodward

1 cup brazil nuts
1/3 cup pine nuts
1 1/2 avocados
2 big handfuls of arugula
1 big handful of basil leaves
1/3 cup lemon juice
1/2 cup olive oil
salt and pepper
1 lb brown rice penne pasta
2 zucchini
1 head broccoli
1 1/2 cups frozen peas

Boil the water to cook the pasta.

Pulse the nuts in a food processor until they are crushed, but not a flour.  Add the avocado flesh, arugula, basil, lemon juice, olive oil, 1/2 cup water and blend.  Season with salt and pepper and blend to a creamy consistency.

Cook the pasta.

While the pasta cooks, cut the zucchini into thin slices and tear the broccoli into bite-sized pieces.  Fry them in olive oil until bright and soft, about 5-7 minutes.

Put the peas in a bowl of hot water to thaw.

When the pasta is cooked and drained, toss it with the pesto, peas and sautéed veggies.  Serve warm.

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