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Pasta With Broccoli and Bean Pesto [Vegan, Gluten-Free]
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... Read More
Ingredients You Need for Pasta With Broccoli Greens and Sun-Dried Tomato Pesto [Vegan, Gluten-Free]
How to Prepare Pasta With Broccoli Greens and Sun-Dried Tomato Pesto [Vegan, Gluten-Free]
- 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.
- 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.
- 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.
- 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.
- 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.
Nutritional Information
Per Serving: Calories: 432| Carbs: 40g | Fat: 16g | Protein: 12g | Sodium: 75mg | Sugar: 2g
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