I went a little crazy this past weekend at the farmer's market and bought a lot of veggies, completely forgetting I was going to be out of town from Tuesday to Friday. So in effort to use up some of those veggies in productive ways, I decided to make a pistou of sorts. A pistou essentially is like a pesto, but minus the nuts. It's relatively healthy and was the perfect sauce to accompany sauteed shrimp, white beans, and whole wheat pasta.
Broccoli and Arugula Pistou
2 cups (packed) arugula 3 cups small broccoli florets 1 cup chicken stock 1/2 cup cooked Great Northern or cannellini beans 1/2 cup fresh Italian parsley leaves 1/4 cup extra-virgin olive oil 3 cloves of garlic 1 teaspoon red pepper flakes Juice from half a lemon Dash of vinegar - preferably rice wine vinegar Salt and Pepper to taste
Directions:
Bring large saucepan of water to boil. Add arugula and simmer 1 minute Using strainer or slotted spoon, transfer arugula directly to blender. Add broccoli, and cook until all vegetables are tender, about 5 minutes longer. Drain. Using slotted spoon, transfer vegetables to bowl of ice water and let stand until cold. Drain well. Add broccoli, chicken stock, beans, parsley, garlic, lemon juice, vinegar, red pepper flakes, and olive oil to arugula in blender. Puree until smooth, and season with salt and pepper to taste.
This would also be great as a base for bruschetta.
Broccoli and Arugula Pistou
Directions:
Bring large saucepan of water to boil. Add arugula and simmer 1 minute Using strainer or slotted spoon, transfer arugula directly to blender. Add broccoli, and cook until all vegetables are tender, about 5 minutes longer. Drain. Using slotted spoon, transfer vegetables to bowl of ice water and let stand until cold. Drain well. Add broccoli, chicken stock, beans, parsley, garlic, lemon juice, vinegar, red pepper flakes, and olive oil to arugula in blender. Puree until smooth, and season with salt and pepper to taste.
This would also be great as a base for bruschetta.
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