Creamy Pesto over Brown Rice Pasta Yields 1 1/3 cups Pesto Sauce (Serves 6)

By blum099

Ingredients

• 2 1⁄2 cups packed fresh basil leaves
• 1/4 cup pine nuts, shelled, plus 2 Tablespoons for garnish (or pistachio nuts)
• 1/3 cup, plus extra virgin olive oil
• 4 cloves roasted garlic*Optional
• 3 Tbsp lemon juice
• 1 Tbsp light miso paste
• 1 ⁄2 teaspoon sea salt
• 1 ⁄2 teaspoon fresh ground pepper
• 15 oz. package brown rice penne or fusilli pasta
• 1 cup cherry tomatoes, sliced in half lengthwise*Optional
• 1 ⁄2 cup pitted kalamata olives, sliced into thirds*Optional

Preparation

Step 1

Procedure:
Preheat oven to 375°. To roast garlic, place the garlic bulb in foil, with a dash of olive oil. Roast for 30 minutes until the cloves are soft.
Bring 2 quarts of water to a boil, add salt and cook pasta as directed on the package. Drain pasta and coat with 2 Tablespoons olive oil. Set aside.
To assemble the pesto sauce, place the roasted garlic cloves (if using), olive oil and lemon juice in a food processor and blend for 15 seconds. Add pine nuts, basil, miso, salt and pepper and blend for approximately 30 seconds, or until smooth.
Toss the pasta with the pesto sauce, until all of the pasta is coated in the pesto. Add tomatoes and olives, if using. Season to taste with sea salt and pepper. Garnish with a sprig fresh basil and 2 Tbsp pine nuts for garnish. Serve warm.