Fusilli al Pesto di Rucola

Fusilli al Pesto di Rucola is a vibrant and refreshing dish that combines the peppery flavor of arugula with the nutty essence of pine nuts, creating a unique vegan pesto. Paired with fusilli pasta and an array of seafood-inspired plant-based ingredients, it's a delightful meal that captures the essence of Italian cuisine.

Ingredients

• Fusilli pasta - 160 grams
• Fresh arugula - 50 grams
• Pine nuts - 30 grams
• Nutritional yeast - 2 tablespoons
• Garlic - 1 clove
• Olive oil - 60 ml
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Vegan seafood substitute (e.g., konjac-based shrimp or scallops) - 100 grams
• Cherry tomatoes - 100 grams, halved

Steps

1. Cook the fusilli pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water and drain the rest.
2. In a blender or food processor, combine arugula, pine nuts, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend while gradually adding olive oil until the mixture is smooth.
3. In a large skillet, heat a little olive oil over medium heat. Add the vegan seafood substitute and cook for 3-4 minutes until heated through.
4. Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes until they start to soften.
5. Add the cooked fusilli to the skillet along with the arugula pesto and reserved pasta water. Toss everything together until well coated and heated through.
6. Serve immediately, garnished with extra pine nuts and a drizzle of olive oil if desired.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from arugula, which may help reduce inflammation.
• High in omega-3 fatty acids from pine nuts, promoting heart health.

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