The story this week? I’m Vitamixin’. If you have a Vitamix, any other kind of food processor, or an immersion blender, you can make these recipes. The Vitamix just makes the process a bit easier. (And for those of us who are “accident prone”–the tender terminolgy of my mother–the Vitamix cuts way down on clean-up time. Read: fewer spills).
On Sunday, I wanted to make my version of the delicious shells with yogurt sauce recipe from Jerusalem, and had already started prepping my ingredients when I made the unfortunate discovery that our yogurt was past its prime. I had planned to use edamame in place of green peas in the Jerusalem recipe, so I figured I could make them the centerpiece of a new creation. What ensued is a veritable celebration of all foods green. If only I had spinach pasta…
~1 lb thawed edamame
1/2 an avocado
~1/2 cup tightly packed arugula
juice of 1/2 a lemon
3 large garlic cloves, smashed and peeled
1-2 Tbsp olive oil (unfiltered, cold pressed, extra virgin, if you can find it/are comfortable shelling out a few extra bucks for the good stuff- it’s actually more nutritious)
1-3 Tbsp water
10 oz pasta (I used whole wheat shells)
1 large or 2 small head broccoli, chopped into florets and roasted
chili flakes to taste
feta cheese to taste
~2-3 green onions, chopped (Chop up the ENTIRE green onion, not just the white part. The green part actually has a lot more nutrients than the white)
salt and pepper
Blend the garlic, edamame, avocado and lemon juice in your processor of choice. Add some olive oil and water as you blend to thin out the sauce. (You could add some nutritional yeast too, to get some cheesy flavor if you want to skip or enhance the feta).
Toss in the arugula, some salt and pepper, and more water if your sauce is still thick. Blend until you reach desired consistency.
(If you haven’t roasted your broc, do it while you’re making the sauce)
Meanwhile, make the pasta.
When the pasta is ready, toss with the broccoli and sauce, and garnish with feta cheese, chili flakes, and green onion. And more lemon juice and salt and pepper, if necessary.