Supermarket Healthy by Melissa d'Arabian

Author:Melissa d'Arabian [d’Arabian, Melissa]
Language: eng
Format: epub
ISBN: 978-0-307-98518-7
Publisher: Crown Publishing Group
Published: 2014-12-29T16:00:00+00:00

PENNE WITH BEET-POBLANO PESTO AND CHICKPEAS

SERVES 4 PREPARATION TIME 30 MINUTES COOKING TIME 35 MINUTES

This smoky, spicy pesto is made by blending raw beet greens (or any raw leafy greens, such as spinach or arugula) with roasted poblano peppers and Parmesan cheese. I boil the chopped beets with the pasta in the same pot—how’s that for efficient? The sweetness of the beets rounds out the charred, roasted flavor of the peppers and the heat of the chipotle chile powder. Toasted pecans add a nice texture and crunch to the finished dish.

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