When I listen closely, I can hear it. Maybe you can too. It sounds like a small crack, then a shuffle of a shelf. It sounds like water dripping steadily from the roof onto the speckled ground outside of my bedroom window.
It is the sound of freedom from the ice storm that has encased us since the tail end of Valentine’s Day madness.
As you thaw, perhaps still feeling somewhat lethargic from the snow days and freezing temperatures, you can quickly make this simple sundried tomato pesto pasta before returning to Netflix and a cozy bed. Of course, Tomato Head’s sundried tomato pesto pasta is a versatile meal that can be used on several occasions such as cooking for friends or family, or especially for a date.
The important thing is that this dish is delicious to eat and fun to make because there is room for creativity.
Pesto will keep well for approximately two weeks, and making it in advance means that it is ready on hand for an even quicker meal. Plus pesto goes well with many other dishes or snacks as well, so having a batch on hand can be really helpful. Mahasti likes to add cauliflower and spinach to this recipe, but it can be eaten plain with just the bread crumbs. It would serve well as a side dish for chicken, fish, or steak. You can even substitute kale for the spinach and leave off the cauliflower. Really, the possibilities are endless!
Here’s what you’ll need for the pesto:
1 cup of sundried tomatoes in oil
⅓ cup of slivered almonds
½ cup of olive oil
2 small cloves of garlic
1¼ cups of water
2½ Tbl of fresh lemon juice
¾ tsp of salt
Place all of the ingredients into the jar of your blender and blend until smooth. Please note that this pesto is vegan. If you don’t have a blender, that’s okay. You can stop by either of the Tomato Head locations and pick up an 8 oz container of vegan or non-vegan pesto, then be well on your way with the rest of the dish.
Now it’s time for the roasted cauliflower. You’ll need:
2 cups of sliced cauliflower
1 Tbl of olive oil
¼ tsp of salt
¼ tsp of black pepper
Toss the cauliflower with your oil, salt, and pepper. Spread the cauliflower flat onto a cookie sheet and place under the broiler until golden. Remove from the oven, flip the cauliflower, and broil until the other side is golden as well. This usually takes about 4-5 minutes per side, but timing depends on your oven.
Now, for the bread crumbs. You’ll need:
½ cup of Panko bread crumbs
2 Tbl of butter
Melt the butter in a small skillet over medium heat. Add the breadcrumbs and stir until the breadcrumbs are completely coated and begin to brown slightly. Remove from heat and set aside.
Now it is time for the pasta. To assemble the pasta, you will need:
Spaghetti Noodles
1 cup of chopped fresh spinach
Roasted Cauliflower (see above)
Panko bread crumbs (see above)
Measure out enough dry spaghetti noodles to reach the approximate diameter of a quarter. Cook the pasta according to the package instructions. Before draining the pasta, remove ½ cup of the paste water and set it aside.
While the pasta is cooking, place a large skillet on the stove. Just before draining the pasta turn the eye under the skillet to medium. Now drain the pasta. Next, add the drained pasta, ½ cup of sundried tomato pesto, and the ½ cup of reserved pasta water. Toss the noodles with the pesto until the noodles are completely coated with pesto.
Turn off the heat and add 1 cup of chopped spinach. Toss well until the spinach is evenly distributed. Divide the pasta between two bowls and top with breadcrumbs and roasted cauliflower.
Choosing the right wine for a dish with pesto can be tricky. Ultimately, you want a white wine bold enough to cut through the taste of the pesto. I would suggest pairing Tomato Head’s sundried tomato pesto pasta with a crisp, fruity Sauvignon Blanc, or a dry white from the region of Genoa in Italy, depending on your preference for fruity or dry wine. Wines from this region of Italy tend to be quite bold for the purpose of pairing with sauces such as pesto.
Now the best part, enjoy your pasta.