Caroline's Green Pasta with Pistachio Breadcrumbs

Time: 30 minutes

Skill level: Intermediate-ish

Ingredients

• 1 bunch scallions
• 2 bunches broccolini, woody bottoms removed
• 1 bunch kale, stems removed (I used Dino kale, but feel free to use others)
• 2 cups Maine Grains Cranberry Beans, cooked and drained
• 1 box Sfoglini Rigatoni
• 4 Tbsp. Fat Gold Olive Oil, divided
• 1/4 cup panko breadcrumbs
• 1/4 cup pistachios, finely chopped
• 1 Tbsp. Burlap & Barrel Nothing Hidden Ranch! Powder¹
• 1 tsp. Burlap & Barrel Purple Stripe Garlic Powder
• 2-3 Tbsp. American Vinegar Works California Junmai Rice Wine Vinegar
• Salt, Pepper, MSG to taste 

Equipment

• High speed blender
• Large pot
• Colander
• Sheet tray or heat resistant pan
• Broiler

Instructions

1. Preheat your broiler to high with your oven rack in the topmost position. 
2. Bring a large pot of salted water to a boil.
3. Put scallions on the sheet tray and drizzle with 1/2 tbsp. of olive oil. Put the tray under the broiler and cook until the thinner greens blacken and the whites are starting to caramelize. Flip the scallions and cook until the other side looks the same, total time about 5 minutes. When cool enough to touch, cut the roots off the bottom and set to the side. 
4. Blanch the broccolini in the boiling water for 4 minutes, then move to a sheet tray, shaking excess water off the stems. Drizzle with 1/2 tbsp. of olive oil, then put under the broiler to cook until charred on the tops. Flip the broccolini to cook on the other side, total about 8-10 minutes. Season to taste with salt and pepper, then sprinkle with ranch powder.
5. Mix the panko, pistachios, garlic powder, and 1 tbsp. olive oil together and put on the sheet tray. Put this under the broiler and cook until lightly brown. Monitor this closely as it goes quickly (about 1-2 minutes.) You'll smell the pistachios when they're ready.
6. Blanch the kale in the pasta water for 2 minutes. When done, add to the carafe of the blender along with remaining olive oil, charred scallions, and ranch powder. Blend on high, adding enough pasta water so that it spins freely (less than 1 cup.) Season to taste with salt, pepper, MSG, and vinegar.
7. Cook the pasta for 9 minutes until very al dente. Strain in a colander, reserving 1/2 cup pasta water, then add back to the pot along with beans. Add the pasta sauce to the pot, thin with pasta water if needed. 
8. Top the pasta with breadcrumbs and broccolini² and serve.

Footnotes

¹This recipe is so close to being vegan. This is the only part of the recipe that isn't due to the buttermilk powder. If you want to make it vegan, substitute with a blend of dill and nutritional yeast. 

²Obviously I didn't cut up the broccolini for the picture. That was a mistake; definitely cut it into bite size pieces.