Thanksgiving is tomorrow, so many of you are probably not thinking about what to make for dinner tonight. Since I will be on the road during dinner time, sweet potato pie oat bars will be keeping my belly filled. But for the rest of you, I have a quick and easy dinner idea. It’s called trapanese pesto and is filled with all kinds of wonderful things, such as cherry tomatoes, almonds, basil and a pepperoncini. Who knew pesto could be so much fun? If you have some time to spare, this is great served with some oven-fried chicken and a spinach side salad.
What are you plans for Thanksgiving? Are you hosting dinner or bringing a side dish to someone else’s home? Or will you be enjoying the couch, away from any responsibility in the kitchen?
One year ago: Butter Pecan with Brandy Ice Cream
PENNE WITH TRAPANESE PESTO
2 cups cherry or grape tomatoes
1/3 cup almonds, lightly toasted
2 cloves garlic
12 basil leaves
1 pepperoncini, stem removed
1 pinch crushed red pepper
1/4 cup freshly grated Parmesan cheese
3 Tbsp extra-virgin olive oil
1 pound whole wheat penne pasta
Coarse salt and freshly ground pepper
- In a food processor, combine the tomatoes, almonds, garlic, basil, pepperoncini, crushed red pepper, cheese, and a good pinch of salt and pepper. Pulse a few times to get it going. With the motor running, add the oil in a thin stream. Taste it. Add a little more salt if needed.
- Meanwhile, cook your pasta in a large pot of salted water until al dente. Drain and return to pot.
- Pour the pesto over the pasta and toss to combine. You don’t have to use all the pesto if you don’t want to. Store whatever is left in a sealed container in the fridge for a week.
- Serve with with more cheese and basil.
Source: Bev Cooks