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Pasta With Broccoli Greens and Sun-Dried Tomato Pesto [Vegan, Gluten-Free]

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Broccoli fiolaro, or Italian broccoli greens, is a flavorful variety of broccoli whose cultivation dates back to Roman times. In this recipe, broccoli greens are made into a creamy, low-oil pesto with sun-dried tomatoes and olives. Then, it's stir-fried in a pan with high-protein lemon pasta and sautéed onions. A sprinkle and lemon zest and spicy red pepper flakes are the perfect topping.

Pasta With Broccoli and Bean Pesto [Vegan, Gluten-Free]

Calories

432

Serves

3

Ingredients

  • 14 ounces broccoli fiolaro (Italian broccoli greens) or greens of choice
  • 5 ounces pasta of choice (gluten-free, grain-free)
  • 1 small white onion
  • 1 bunch of fresh parsley
  • 1 tablespoon almonds
  • 1 teaspoon tamari (optional)
  • 6 Pantelleria (Italian salted capers)
  • 6 sun-dried tomatoes
  • Zest of 1/2 a lemon
  • Extra virgin olive oil, to taste
  • Sea salt, to taste
  • Red pepper flakes, for topping

Preparation

  1. Clean the greens, chop, and blanch in salted, simmering water for no more than 3-4 minutes. Drain, then transfer to a bowl filled with ice water. Remove from water and squeeze out excess moisture. Reserve about two handfuls to make the pesto.
  2. Clean the almonds, drain, and toast them over high heat for a few minutes, stirring constantly with a wooden spoon. Turn off heat and season with tamari, if using.
  3. Soak the capers in cold water, then run under a jet of cold water. Soften the dried tomatoes in warm water. Wash parsley, then de-stem. Cook the pasta until al dente (it will be cooked further in a pan) and reserve the water.
  4. In a blender, add rehydrated tomatoes, capers, and almonds. Blend to release the almond oil, then add greens. Blend again, adding a glug of olive oil. Add parsley, then blend again. Add reserved pasta cooking water and blend to preferred consistency.
  5. In a wide skillet, add a drizzle of olive oil and water. Add chopped onion and a pinch of salt and cook until it becomes translucent. Add reserved greens and let cook for a minute over high heat. Add pasta to the pan, followed by preferred amount of pesto. Finally, mix in lemon zest and red pepper.

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AUTHOR & RECIPE DETAILS


photo

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for ethical choice for several years, her cuisine speaks of her. Tireless traveler, she makes extensive use of a huge variety of spices she got to know everywhere she toured. She dabbles in revisiting traditional Italian dishes. Martial arts enthusiast, she aims for an equilibrium in her recipes like the one found in the five elements in nature. She also experiments with crudités. Thank you and have a beautiful day.


 

 

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