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Penne with Arugula Pesto and Grilled Leeks
Ingredients
  • subheading: Arugula pesto:
  • ¼ cup extra virgin olive oil
  • 3 cloves fresh garlic, peeled
  • 1 cup walnut pieces
  • 2 tablespoons white miso
  • 2 cups baby arugula
  • 1 teaspoon brown rice syrup
  • subheading: Grilled Leeks:
  • Extra virgin olive oil
  • 1 large leek, rinsed very well, quartered lengthwise
  • Sea salt
  • Grated zest of 1 lemon
  • 8 ounces penne
Steps
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