Sometimes I just make up lunch based on what I have in the house and then it goes into the regular rotation. Today I made my spinach and pistachio pesto tossed with green peas and topped with shaved macadamia nut. I told my son that we were having penne pesto and he said, “Penny pesto! Penny pesto!”
Chickpea miso is a great alternative to soy miso. It adds a subtle, salty and sort of sweet flavor to the pesto. An easy, light, refreshing, and nutritious meal!
1 well packed cup of baby spinach (stems removed)
1/4 cup pistachio nuts
1/4 cup olive oil
1 tbsp chickpea miso
1 tbsp fresh squeezed lemon juice
Dash garlic powder
S and P
1 bag brown rice penne
1/4 cup frozen peas
1 macadamia nut
Boil the pasta. When it is almost done, add the frozen peas. They will defrost instantly.
In the bowl of the food processor, add the spinach, pistachio nuts, olive oil, chickpea miso, lemon juice, garlic powder, and s and p. Process until combined. Taste and adjust seasonings.
Toss with hot pasta. Using a microplane, shave the macadamia nut over each serving. Enjoy!