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Pistachio and Broccoli Pesto Spaghetti [Vegan]

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The broccoli meshes in well with the protein-rich pistachios. It creates a creamy, nutty sauce rich with plant-based nutrients!

Pistachio and Broccoli Pesto Spaghetti [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

541

Serves

4

Cook Time

35

Ingredients

  • 8-ounces whole wheat spaghetti
  • 10-ounces shelled unsalted pistachios
  • 2 cups broccoli chopped into small pieces
  • 2 cloves raw garlic
  • 1 teaspoon salt
  • 1/2 cup fresh mandarin orange juice (about 1 to 2 oranges)
  • 1/2 teaspoon red cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • Water as needed
  • 1 tablespoon chopped parsley
  • A few grape tomatoes chopped (optional)
  • 1 tablespoon crushed pistachios

Preparation

  1. To make the pesto, add the pistachios, broccoli, garlic, salt, mandarin orange juice, and olive oil in a blender. Pulse a few times to get the ingredients moving. Gradually blend to a smooth paste adding in up to 1/4 cup water.
  2. Place water in a large cooking pot. Add 1 teaspoon of salt and bring the water to boil Once it is boiling. Add the whole wheat spaghetti and cook for 10 minutes. Drain in a colander.
  3. Toss the pesto into the hot pasta and mix well. Stir in the parsley and tomatoes (if using). Serve immediately topped with crushed pistachios.

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AUTHOR & RECIPE DETAILS


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Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!


 

 

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