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Linguine with Pepper Cress Pesto, Broccoli, and Cherry Tomatoes

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For 4-6 people

1 packages of linguine (organic, or GF, rice, etc)

1 batch of pepper cress pesto (see recipe below)

2 cups broccoli florets

¼ cup olive oil

¼ cup white wine

4 cloves garlic, chopped

1 cup assorted cherry tomatoes, cut in half

Salt and pepper

10 sun-dried tomatoes- cut into strips

2 Tbs. fresh chopped parsley

 

Step-by-step Instructions:

First make the pesto>>>

Ingredients:

2 cups Pepper Cress leaves

4 cloves garlic

½ cup walnuts

¼ cup Olive Oil

¼ teaspoon salt

In food processor, pulse the pepper cress until finely chopped. Add garlic cloves, walnuts, and salt. Pulse some more, occasionally

scraping down sides to incorporate all of the mixture. When fully pureed, add the olive oil slowly while processor is on. Adjust salt and garlic to your taste.

Now, you’re ready to begin the Pasta recipe!

 

Sauté the broccoli in olive oil for 5 minutes. Add the garlic, and sauté for 2 more minutes.

Add the white wine. Add the cherry tomatoes and sauté a few minutes, add the sundried tomatoes, along with some of the oil its packed in.

Meanwhile, Cook linguine in salted water, al dente, timing it so you can add it to the broccoli pan.

Finish cooking the pasta in the pan with the broccoli and tomatoes.

Drizzle in a little more olive oil and add a little of the pasta water to finish the cooking. Add 1 cup of pesto mixture and toss together. Then garnish with parsley.


Linguine with Pepper Cress Pesto, Broccoli, and Cherry Tomatoes
Author: 
Recipe type: Vegan, Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 people
 
Ingredients
  • Pepper Cress Pesto:
  • 2 cups Pepper Cress leaves
  • 4 cloves garlic
  • ½ cup walnuts
  • ¼ cup Olive Oil
  • ¼ teaspoon salt
  • For Pasta:
  • 1 packages of linguine (organic, or GF, rice, etc)
  • 1 batch of pepper cress pesto (see attached recipe)
  • 2 cups broccoli florets
  • ¼ cup olive oil
  • ¼ cup white wine
  • 4 cloves garlic, chopped
  • 1 cup assorted cherry tomatoes, cut in half
  • Salt and pepper
  • 10 sun-dried tomatoes- cut into strips
  • 2 Tbs. fresh chopped parsley
Instructions
  1. For Pesto:
  2. In food processor, pulse the pepper cress until finely chopped.
  3. Add garlic cloves, walnuts, and salt. Pulse some more, occasionally
  4. scraping down sides to incorporate all of the mixture.
  5. When fully pureed, add the olive oil slowly while processor is on.
  6. Adjust salt and garlic to your taste.
  7. For Pasta:
  8. Sauté the broccoli in olive oil for 5 minutes.
  9. Add the garlic, and sauté for 2 more minutes.
  10. Add the white wine.
  11. Add the cherry tomatoes and sauté a few minutes, add the sundried tomatoes, along with some of the oil its packed in.
  12. Meanwhile, Cook linguine in salted water, al dente, timing it so you can add it to the broccoli pan.
  13. Finish cooking the pasta in the pan with the broccoli and tomatoes. Drizzle in a little more olive oil and add a little of the pasta water to finish the cooking.
  14. Add 1 cup of pesto mixture and toss together.
  15. Then garnish with parsley and serve!

 

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More


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