Penne Pesto alla Trapanese
with Lemon Breadcrumbs
Pesto alla Trapense is Sicily's spin on basil pesto, and typically includes tomatoes and almonds. We turn to a sunflower seed-based romesco sauce to add nutty flavor and sun-dried tomatoes for a sweet, bright twist on this gluten-free pasta dish.
Nutrition (per serving)
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INGREDIENTS
- 1/4 cup gluten free panko breadcrumbs
- 1 lemon, zested and juiced (divided)
- 2 tbsp vegan parmesan
- 6 oz gluten-free penne pasta
- 1 oz sun-dried tomatoes, minced
- 1/2 cup romesco sauce
- 0.5 oz basil, roughly chopped
- 4 oz teen spinach
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until lightly toasted, 3 to 5 minutes. Add lemon zest and a pinch of salt and pepper and stir frequently until fragrant, 1 to 2 minutes. Transfer to small bowl and wipe skillet clean. Stir parmesan into lemon breadcrumbs and set skillet aside for step 3. (4-serving meal: use 2 tbsp olive oil)
Add pasta to boiling water and cook until just tender, 9 to 11 minutes. Reserve 1 cup pasta water, drain pasta, and set aside. (4-serving meal: reserve 2 cups pasta water)
Return same skillet to medium-high heat. Add sun-dried tomatoes, romesco, basil, and reserved pasta water and cook until thickened, 3 to 4 minutes. Add cooked penne, just 1 tbsp lemon juice, and spinach and toss until spinach is wilted, 2 to 3 minutes. Season to taste with salt and pepper. Divide penne pesto alla Trapanese between bowls and top with lemon breadcrumbs. Buon appetito! (4-serving meal: use 2 tbsp lemon juice)
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Blond Puttanesca with Chickpeas & Lemon Olive Sauce
Aleppo Lemon Butter Mafaldine with Eggplant & Garlicky Breadcrumbs
Parmesan Gnocchi with Melted Summer Squash & Basil
