This version is made with jicama, broccoli, green peas, carrots, purple cabbage, celery, garlic, black Thai rice, & jasmine rice. I serve the fried egg on top because I think it looks really cool.
There was a time that I thought that if I ever saw another plate of pesto pasta, it would be too soon. You see, the minute that someone hears that you're a vegetarian and realizes that they have to feed you at some point, they would bust out the pesto pasta recipe...if you're really lucky, they'll throw in a portobello mushroom cap. I have been a vegetarian for 20+ years; needless to say, I have had my fill of the pesto. Then I spied a vegan version of pesto pasta on Vegan Crunk, and my interest in the dish was suddenly rekindled. I decided that pesto doesn't have to be boring. It needn't be the same. So I left the parmesan out of the classic pesto recipe, and added some parsley. I tossed the pesto with the pasta noodles and topped it with chopped arugula and baby heirloom tomatoes from the farmer's market. Finally, I finished it with crumbled gorgonzola (Gorgon Zola: King of Cheese). This was the perfect spicy lift after Kelly and I ran 4 miles in the heat of the day. The Wife even joined us for the last mile.