OK, so it is fair to say my pasta addiction is probably very obvious by now. It has always been one of my favorites and it is definitely both my go-to quick dinner option and my favorite comfort food. When I learned of my gluten intolerance, the loss of pasta in my life is what scared me most, then I discovered Tinkyada’s rice pastas. They are so amazing!! They are light and tasty. I much prefer them to regular pasta, any day, though I really don’t have much choice. Mark actually really loves rice pasta and always mentions how much lighter it is in your ‘gut’.
We got home late from work last night and we were both very tired from a long day of printing and other projects, so while I was contemplating dinner, Mark pulled a Wegman’s pizza out of the freezer for himself. I had pulled this recipe from a recent issue of Cooking Light and had all of the ingredients for it on hand, since it seemed so easy and quick, I decided to make it. In the time it took the oven to preheat and for the frozen pizza to cook and cool, I had made this pasta dish, served it, photographed it and I was finishing up eating, just about the time Mark was sitting down to eat his pizza. Granted, I produced WAY more of a mess and tons more dishes, but I would say cooking from scratch and eating fresh foods wins again!!
The pesto had an amazing flavor to it from the pistachios and the arugula had that lovely peppery crisp that just added to the creaminess from the beans. I was a bit unsure on the beans, but I thought they were really nice and was glad I decided not to omit them. Admittedly, I don’t usually buy romano cheese, as I tend to go for parmigiano-reggiano every time, but the romano had a stronger taste that went perfectly with these flavors, a bit saltier and sharper. I will definitely be buying more of it for pasta dishes.
Penne with Pistachio Pesto, White Beans and Arugula
adapted from Cooking Light Magazine, July 2010
8 ounces uncooked organic brown rice penne pasta (any pasta will do)
1 cup packed fresh basil leaves
1/4 cup roasted shelled pistachios
6 garlic cloves
2 tablespoons olive oil
1 1/2 cups chopped seeded tomato
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1 (15-ounce) can organic great northern beans, rinsed and drained
2 cups arugula
1/4 cup shredded fresh pecorino Romano cheese
Cook pasta according to package direction. Drain and rinse with cold water. Drain.
Combine basil, nuts and garlic in a food process; process until finely chopped.
Heat large skillet over medium heat. Add olive oil to pan, and swirl to coat. Add basil mixture, cook for 2 minutes, stirring frequently. Stir in pasta, tomato, and next 3 ingredients (through beans); cook for 2 minutes or until thoroughly heated, tossing to combine. Remove from heat. Add arugula to pan, and toss slightly to wilt.
Place about 1 1/4 cups pasta mixture in each of 4 bowls and top each serving with 1 tablespoon of cheese.