Pistachio Arugula Pesto with Penne and Sauteed Broccolini

Pistachio Arugula Pesto with Penne and Sauteed Broccolini
Serves 2

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 Miso1
Pinch Salt
2 Cups Arugula
4-5 Tbs Olive Oil
Fresh Cracked Pepper

Start heating your 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 saute 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.
Blend the pesto until well combined, but you should still be able to see chunks of pistachios and arugula.

Drain and toss pasta with 1/2 cup of pesto (you’ll have some left over). Plate and layer broccolini stalks on top. Serve immediately.

From http://veganyumyum.com/