Posted: Apr 27 2020
True, some vegan recipes call for homegrown beets and hand-ground buckwheat. But as this no-fuss pasta proves, a delicious plant-based meal is only 20 minutes away.
“This is something I could easily make on a weeknight,” says Anthropologie Art Director Halligan Norris. “The fresh pesto only takes a couple minutes, and the flavor is amazing.”
For the pasta
3/4 pound dried farfalle pasta
2 tablespoons extra virgin olive oil
2 shallots, thinly sliced
4 cloves garlic, thinly sliced
1 red chili, finely chopped
1 bunch broccolini, trimmed and cut into small pieces
1 bulb fennel, thinly sliced
2 big handfuls of Tuscan kale, stems removed and torn into chunks
1/2 cup white wine
For the pesto
2 tablespoons capers
4 tablespoons extra virgin olive oil
2 teaspoons sea salt
2 teaspoons black pepper
Zest of one lemon
Handful of parsley
Handful of basil
Handful of pine nuts
- 1) Cook the pasta until al dente, reserving one cup of cooking water.
- 2) Place a large pan over medium heat and add the olive oil. Once the oil is hot, add the shallots, garlic, and chili; toss in the oil and cook one minute, until fragrant. Add the broccolini and fennel and cook a few minutes, until ingredients begin to caramelize.
- 3) Add the kale to the pan, then pour in the wine to deglaze. Continue to cook, allowing kale to wilt.
- 4) To make the pesto, combine all ingredients in a blender and process (or use a mortar and pestle for a more textured pesto).
- 5) Add the pesto and reserved cooking water to the pan, stirring to combine. Turn off the heat, then add the pasta. Before serving, add a squeeze of lemon juice and black pepper to taste.