1 bunch of broccoli, cut up only the florets and save the stems for a stock, or pesto, or something else yummy!
8 oz Ancient Harvest Quinoa/Corn Pasta
Extra virgin olive oil
3 cloves of garlic, minced or sliced
1 15-19 oz can of cannellini beans, drained
2 sprigs of thyme
1/2 teaspoon of crushed red pepper
1/2 cup dry white wine
1 cup of low sodium chicken stock
2-3 cups of fresh arugula
Lemon, about 3 tablespoons plus the zest
Parmesan cheese (to garnish)
1/4 cup of shelled and chopped pistachios
Salt and pepper, to taste
Serving Size- 4
- Start out by bringing a large pot of water to a boil, and then cook the pasta and the broccoli together for 5-6 minutes. Drain and set aside.
- While the water is boiling, take out a saute pan, and add 1-2 tablespoons of olive oil and bring to medium to low heat. Add in the garlic and fry for about a minute. Then, add in your beans, thyme, crushed red pepper, and a teaspoon of salt and pepper. Toss together and then add in the white wine, chicken, 1 tablespoon of lemon juice, plus a little zest, and bring to a boil. You want to reduce the liquid by about half. Taste for seasonings once the liquid has reduced.
- Once the pasta and broccoli is ready to be drained, save 1 cup of the cooking liquid and then drain. Add the pasta and broccoli to the sauce, and then add in the fresh arugula. Mix everything around until the sauce is coating everything. Add in the pistachios (saving some for garnish) and combine.
- To serve, add the pasta to a big bowl, and garnish with more pistachios, lemon zest and fresh Parmesan cheese!