I love pesto in any form but in the spring, this delicately bitter pesto over pasta is just what my liver needs to become active and happy for the warm days ahead.
Makes 2-3 servings
- ¼ cup extra virgin olive oil
- 3 cloves fresh garlic, peeled
- 1 cup walnut pieces
- 2 tablespoons white miso
- 2 cups baby arugula
- 1 teaspoon brown rice syrup
- Extra virgin olive oil
- 1 large leek, rinsed very well, quartered lengthwise
- Sea salt
- Grated zest of 1 lemon
- 8 ounces penne
Step By Step Instructions:
Make the pesto. Place all ingredients for pesto in a food processor and pulse to create a coarse paste. Set aside.
Heat a lightly oiled grill pan and lay leeks, cut side down on grill pan (you may need to cut the leeks in length to fit the pan). Sprinkle lightly with salt and grill leeks until charred on the cut sides. When the leeks are charred and tender, remove from grill pan to a cutting board and cut into 2 inch pieces.
Bring a pot of salted water to the boil (enough to just cover the pasta) and cook penne al dente, about 6-7 minutes. Drain, but do not rinse pasta.
Mix pasta, grilled leeks, pesto and lemon zest together and serve warm or at room temperature.