Spring Primavera With Arugula Pesto Cream Sauce

This is another recipe that is perfect for springtime. It has an abundance of fresh spring produce and it can’t get much better than fresh seasonal produce. If it’s one of those beautiful picnic days, this is equally as good made as a pasta salad. The choice is yours.
Spring Primavera
Sauce:
4 cups arugula, lightly packed
1/4 cup roasted sunflower seeds, unsalted
1 tablespoon nutritional yeast
1/4 cup olive oil
1 tablespoon fresh squeezed lemon juice
2 cloves garlic
Large pinch of salt
2 cups unsweetened coconut milk
1 teaspoon+ salt, to taste
1/4 cup dairy free margarine
1/4 cup flour
Pasta:375 grams short pasta of choice

1 cup asparagus, trimmed, cut into inch long pieces
1 small yellow pepper, cut into 1 inch pieces
3/4 cup cherry tomatoes, halved
Arugula leaves for garnish
In a food processor combine nutritional yeast and sunflower seeds and pulse until finely chopped. Add everything else except olive oil and pulse until combined. Pour olive oil in a thin drizzle until incorporated, making sure to scrape sides periodically. Set aside. Cook pasta to box directions. When the pasta only needs 1 minute longer, throw in the asparagus and yellow pepper to blanch.Warm the coconut milk and salt in a saucepan over medium heat or in the microwave. While Pasta is cooking create a roux by melting the margarine over medium heat. Once melted stir in the flour until fully incorporated, cooking for 1 minute. Pour 1/3 of the coconut milk into the pot with the roux, whisking continuously. Once thickened add another 1/3 cup and repeat until all of the milk has been added and thickened by the roux. Add the pesto into the milk and mix well. Toss sauce with the hot pasta, vegetables and cherry tomatoes. Garnish with a few arugula leaves. Enjoy!

Serves 4.

Baby Kale and Warm Couscous Salad

Another winner in my heart. The tofu is optional, if you want to make this a soy-free meal. This recipe is easily double to make dinner for 4, or make a big batch and serve as a side salad at a potluck.
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1/2 cup unsweetened coconut milk
1/3 cup couscous
1 teaspoon vegetable bouillon powder
1/2 teaspoon cumin
4 cups loosely packed baby kale
1 large orange (roughly 1 cup cubed)
1/2 cup pecan pieces
1/2 cup dried cranberries
1/4 lemon
2 tablespoons olive oil
2 green onions
1/3 cup crumbled firm tofu
Pepper to taste
Bring coconut milk, cumin and vegetable bouillon powder to a boil in a pot. Add couscous and dried cranberries, cover and remove from heat. Let stand 5 minutes. While couscous is cooking, remove peel form orange and cube. Place into a bowl with pecans and baby kale.
Crumble tofu in separate bowl, add salt and pepper and squeeze the juice of 1/4 lemon onto it. Mix and set aside. Slice green onions for garnish.
Toss couscous and olive oil with the kale mixture. Serve onto 2 plates and top with crumbled tofu and green onions. Eat and enjoy. Serve with an additional lemon wedge if desired.
Makes 2 meal size salads.