Pistachio Arugula Pesto with Penne and Sauteed Broccolini
May 19th, 2007
Stumble it!
This pesto tastes like spring; it’s fresh, green, bright, and crisp with a hint of sweetness. The peppery, green taste of the arugula is nicely set off by the creamy, sweet pistachios. This was my first time trying broccolini, and can I tell you something?
It might be my new favorite vegetable.
It’s a cross between broccoli and Chinese broccoli (also know as Chinese cabbage or Chinese kale). It’s sweeter and more tender than broccoli with long, delicious stalks. It’s mild with a teeny tiny mustard bite. In other words, it’s totally awesome.
It’s so mild and tender, you can definitely eat it raw. When you’re cooking it, less is more. For this recipe I cooked it very quickly over very high heat - that way I could caramelize it without overcooking. It’s so good. Do pick some up if you run across it at the market.
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 Miso
1 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.
Entry Filed under: pasta, recipe, sauce/dressing
27 Comments Add your own
1. foodiemama | May 19th, 2007 at 11:20 am
looks delicious!
2. mama herbivore | May 19th, 2007 at 5:55 pm
beautiful picture — i bet it tastes just as good. but i ask: do you really eat only 1 cup of pasta?? and if so, how??
3. Lolo | May 19th, 2007 at 6:07 pm
Thanks!
Mama - That’s 1 cup dry, so it expands. I find that 1.5 cups of the pasta I usually use is enough with added veggies, but when I serve that much people (who aren’t me) say it’s too much! So I reduced it to 1 cup per serving. Maybe I should increase it again!
4. sheree | May 19th, 2007 at 9:46 pm
Devine! What else is there to say. Yum-o
5. Liliy | May 20th, 2007 at 10:00 am
Mmmm… Pesto!
6. Kate | May 20th, 2007 at 10:02 am
Oh man, Pistachio Arugula Pesto with Penne and Sauteed Broccolini looks amazing. I really want to try this recipe but I am not usre where to find broccolini. hmm.
7. midwest neurotica | recip&hellip | May 20th, 2007 at 10:52 am
[…] VeganYumYum » Pistachio Arugula Pesto with Penne and Sauteed Broccolini (No Ratings Yet) Loading … […]
8. Chris | May 20th, 2007 at 11:37 am
That looks so good! I’ve had broccolini maybe once or twice but it’s been a long time. I might just have to pick some up the next time I see it.
9. Z-Dog | May 20th, 2007 at 9:42 pm
Wow, does that look delish. I must run out right now and get some broccolini. Thanks for sharing your recipe.
10. miin | May 20th, 2007 at 9:53 pm
Broccolini is the best freaking vegetable in all existence! I was addicted to it when I lived in Melbourne (unfortunately at $2.98 for 5 sticks of non organic, it was sending me broke).
Now that I’m raw, I usually will “soften” the broccolini in celtic sea salt (you leave it for a few hours- you can do this with kale also) and after getting the salt off and some seasoning- BRILLIANT!
I love your blog btw and wish I had known of it earlier (back when I ate cooked vegan food!).
I’m still buying a copy of your book when it comes out
xo
M
11. Devery | May 21st, 2007 at 7:23 pm
WOW we love you! My husband made this for dinner tonight and it is unbelieveable!
Looking forward to “Veganomicon,” aka, “our Harry Potter 7,”
Devery
12. melbedggood.com » B&hellip | May 21st, 2007 at 11:35 pm
[…] was checking out my RSS feeds for some ideas on food for tea last night, when I came across the Pistachio Arugula Pesto with Penne and Sauteed Broccolini picture on VeganYumYum’s […]
13. vincent | May 22nd, 2007 at 12:27 pm
That just looks amazing. Srsly, fabulous.
14. Emily | May 22nd, 2007 at 3:42 pm
This looks amazing! I have never had broccolini (always on my “looks appetizing, but too pricey…just buy broccoli and walk away” list.) this makes me want to make the purchase, though! I’m too intrigued not to.
On another note, I had planned on making your baba ghanoush for a party tonight and when I tried to find it on the site today, I couldn’t. Did I just miss it? Please help!
15. Emily | May 22nd, 2007 at 3:42 pm
Oooh, I just realized I found the recipe on fatfreevegan. Sorry!! You should make one, though — I’d love to see what you do with it.
16. the village vegan | May 24th, 2007 at 10:49 pm
That looks so delicious. Definately something I’ll try next week when I have a kitchen!
Brocollini sounds a lot like brocolli raab. What’s the difference? Or are they the same thing?
17. vegan noodle | May 25th, 2007 at 11:13 am
Like you, I only tried broccolin for the first time a few weeks ago, and I totally agree that is is awesome! Thanks so much for posting the pesto recipe! I have been eating a ton of pesto lately and have been looking for some variety.
18. Ansley | June 6th, 2007 at 1:59 pm
Drool!
19. katie | June 13th, 2007 at 10:45 pm
I am making this tonight but only found “mellow white miso” and nothing in the sweet variety. I hope it is close enough to make this as tasty. Where do you acquire your miso? I have been having trouble finding each kind.
I have been in love with broccolini for ages, surprised that it hasn’t been readily available where you live. I used to buy it in st louis all the time and then its always my first pick (over broccoli) for a side veggie.
20. katie | June 14th, 2007 at 12:54 am
This was the biggest hit tonight - totally surprising flavors and it was amazing. I added a tsp or so of agave, to make up for not using “sweet” miso and it worked perfectly.
21. Limes & Lycopene &raq&hellip | June 20th, 2007 at 11:27 pm
[…] adding miso to pesto […]
22. vanesscipes > » &hellip | July 2nd, 2007 at 10:05 pm
[…] a proven hit low-fat version by SusanV at FatFree Vegan Great minds think alike! Check out the Pistachio Arugula Pesto at VeganYumYum Mmmm! Beet Pesto from Alanna at Veggie Venture. What a great way to use your CSA […]
23. Love and Olive Oil »&hellip | July 31st, 2007 at 9:52 pm
[…] 2 servings. Recipe from VeganYumYum. Ingredients 8 stalks broccolini (try to find it if you can… it really is so much better […]
24. tess | January 16th, 2008 at 12:01 am
Fantastic. I made this for dinner last night, and wanted to continue eating it for days. I couldn’t acquire broccolini, so used one stalk of broccoli, trimmed into nice slim florets. I blanched them for about 30 seconds, then sauteed them in olive oil until they were tender & browned. Oh! And using fresh pasta made it even better. Thanks!
25. Vegan Mystery Menu Monday&hellip | April 21st, 2008 at 2:50 pm
[…] Arugula - Pistachio Arugula Pesto sounds like a […]
26. Debs | April 26th, 2008 at 3:45 pm
Hi,
I have fallen in love with your blog over the past 3-4 months and have tried out two recipes.
This time, I absolutely had to write in and tell you - I made the pesto arugula pesto pasta this week and it seems to have become my 18 month old daughter’ s favorite food
She was jumping up and down in her high chair demanding seconds (and thirds)!!
Cheers,
-Debs
27. Belated weekly menu &laqu&hellip | May 2nd, 2008 at 2:56 pm
[…] Arugula Pistachio pesto and broccoli - It was awesome!! Go check out the recipe here. VeganYumYum is becoming my newest […]
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