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