Brazil Nut and Arugula Pesto Pasta
1 cup brazil nuts (about 4 ounces)
1/2 cup pine nuts (about 2 ounces)
2 big handfuls of arugula
big handful of fresh basil leaves
juice of 1½ lemons
½ cup olive oil, plus extra for the veggies
salt and pepper
1 pound brown rice penne pasta
1 head of broccoli
10 cups peas (about 8 ounces)
Place the brazil nuts and pine nuts in a food processor and pulse for about a minute until they’re completely crushed. At this point, add the avocado flesh, arugula, basil leaves, lemon juice, olive oil, ½ cup water and the salt and pepper. Blend again until you have a smooth, creamy pesto.
Next, cook the pasta.
While the pasta cooks, chop the zucchini into thin slices and the broccoli into bite-size pieces and place together in a frying pan with a little olive oil, salt and pepper. Sauté for 5–7 minutes until they’re perfectly cooked.
While these cook, place the peas into a saucepan of cold water and cook them until the water boils, then drain them.
Finally, once the pasta has finished cooking and has been drained, toss the pasta together with the pesto, peas and sautéed veggies.
Try making double the quantity of pesto and keep the other half in the fridge to stir into your next meal. It’s great to liven up your grains and veggies or to use with crudités when you need a snack.
Excerpted from Deliciously Ella by Ella Woodward. Sribner, 2015.