I love pesto, but it's usually made with basil and thus associated with the warmer, summer months. I recently was looking for a lighter, gluten free pasta dish and found great inspiration from one of my favorite cookbooks, Deliciously Ella. I modified it a bit, and the results were AMAZING. Creamy and delicious with amazingly nutritious green veggies. This was family approved, and I plan to make it again for dinner parties. Enjoy!
1 cup of brazil nuts
1/3 cup pine nuts
2 cups arugula
Juice of 1 lemon
1/2 cup olive oil + 2T for the vegetables
salt and pepper to taste
1 pound brown rice penne pasta
2 zucchini squash or zucchini
1 head broccoli
1 cup of peas
1/2 cup of water
Note: I did not use basil in this, but if you are missing it feel free to add 1/2 cup
- Process brazil and pine nuts in a food processor for about a minute, until completely ground
- Add avocado, arugula, lemon juice, olive oil, 1/2 cup of water, salt and pepper. Blend until smooth.
- Cook the pasta in a large pot according to package directions.
- While the pasta cooks, slice the zucchini and broccoli into bite size pieces and place in a frying pan with 2 T of olive oil. Saute 5-7 minutes until zucchini is slighting browned and soft .
- Defrost peas in microwave or boiling water.
- Once the pasta has finished, drain and return to original pot.
- Toss the pasta together with peas, pesto, zucchini and broccoli.
Note: The pesto would be great to use as a dip or in a pinch if you need pasta sauce on a busy weeknight. Make double and freeze half!