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
- 6 oz gluten-free penne pasta
- 1 oz sun-dried tomatoes, minced
- 1/2 cup romesco sauce
- 0.5 oz basil, roughly chopped
- 1 lemon, zested and juiced (divided)
- 4 oz teen spinach
- 2 tbsp vegan parmesan
- 1 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Add pasta to boiling water and cook until just tender, 9 to 11 minutes. Reserve 1 cup pasta water, drain pasta, and set aside.
Meanwhile, combine sun-dried tomatoes, romesco, basil, and reserved pasta water in same skillet and cook over medium-high heat 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 pasta between bowls and top with lemon zest and parmesan. Buon appetito!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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