Penne with Seaweed Pesto

Dulse

Recipe by Sharon Palmer, MSFS, RDN

Seaweed is a key ingredient in this bright, aromatic seaweed pesto pasta dish. Dulse seaweed blends in beautifully with basil and arugula in a traditional plant-based pesto sauce, which includes classic ingredients, such as olive oil, pinenuts, and garlic. The pesto recipe makes a generous amount—enough to toss into one pound of pasta. You can also use this pesto recipe as a sauce, marinade, dip, and spread.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 20 minutes

Makes 8 servings,
about 1 cup each

Ingredients

Pasta:

Water

1 pound dried penne pasta

Seaweed Pesto:

1/3 cup dried dulse (or 1 1/2 tablespoons dulse granules)

1 cup packed fresh basil leaves and stems

2 cups packed arugula leaves and stems

1/3 cup toasted pine nuts

1 tablespoon nutritional yeast

2 garlic cloves

1 lemon, juiced

2 tablespoons extra virgin olive oil

Salt and pepper (to taste)

Topping:

1/4 cup grated parmesan cheese (plant-based or dairy-based)

Instructions

1. Fill a large pot two-thirds full of water, cover with a lid, and heat over medium-high heat until boiling.

2. Add penne pasta, stir, and reduce heat to medium. Cook according to package directions (about 10-12 minutes) until al dente. Drain pasta and set aside.

3. While pasta is cooking, prepare pesto. Place dried dulse, basil, arugula, pine nuts, nutritional yeast, garlic cloves, and lemon juice in the container of a food processor. Pulse on low until finely chopped, while gradually adding olive oil to the food processor through the spout. Process until smooth. May need to stop and scrape down sides while processing the pesto. Remove from the food processor and place in a large serving bowl. Season the pesto with salt and pepper according to preference, stirring well to combine. Add hot, drained pasta, and toss together with tongs to distribute the pesto well.

4. Top with shredded Parmesan cheese (may use plant-based or dairy-based, according to your preference). Serve immediately. May chill and serve as a cold pesto pasta salad, if desired.

Notes

You can skip the penne and use the pesto in your favorite sandwiches as a spread, to marinade kebabs, or to serve as a dip with crackers and veggies.

Nutritional information (per serving):

265 calories, 5 g fat, 1 g saturated fat, 83 mg sodium, 44 g carbohydrate, 0 mg cholesterol, 2 g sugar, 2 g fiber, 9 g protein

Recipe Author

Sharon Palmer, MSFS, RDN, is The Plant-Powered Dietitian and co-founder of Food + Planet. Sharon is an award-winning nutrition expert known for her work in plant-based, sustainable diets. Follow her at SharonPalmer.com.

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