Lemon and Arugula Pasta
My friend Patty made this recipe originally but I tweaked it to a vegan version. The lemony undertones contrast well with the peppery arugula.
Take two large packs of baby arugula and chop coarsely. In a large skillet add one teaspoon of olive oil and heat to medium. Add three cloves of crushed garlic and 1/2 cup of chopped raw walnuts. Once walnuts and garlic have started to brown slightly, take off from heat. In a blender, add two cups of soy milk and an entire box of baby arugula. Blend coarsely. Add the arugula mixture to the skillet with the walnuts and arugula. Heat gently. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Take off heat, add 1/2 teaspoon of fresh lemon zest and juice of one lemon. Toss with cooked whole wheat pasta, preferably penne.
Dr. Padma Garvey
The plant-based Doctor Mom