Pesto Penne with Zucchini and Broccoli

After about a month break, I've decided to start posting again. It's not that I was truly lazy for the past few weeks, but rather, I really haven't made anything new! With Derek in Vegas for six weeks, I slacked off in the cooking arena and opted for dishes that were either quick/cheap/easy or cheap/easy/leftover-worthy. And with those constraints, I became less adventurous than normal and opted to live off of a few select meals that I had featured in the posts before my hiatus. I think I made the gazpacho three times (each time getting between 2 and 4 servings per batch), my english muffin/poached egg/tomato/vegetable mixture at least five times, and then a few other random dishes that proceeded to feed me for a few days. Though oddly enough, I enjoyed my mundane food period, I guess it's time to get back in the kitchen with Derek and produce some more interesting dishes.

Though I wouldn't necessarily qualify this meal as "interesting" it was something new and for my first time making pesto, I was pretty happy! I wanted to make a lighter version of pesto and, in my opinion, succeeded! You really can't go wrong with fresh basil and toasted nuts and parmesan cheese. The combination is refreshing yet decadent at the same time. Paired with whole wheat pasta that I picked up for free after my half-marathon and some lightly cooked vegetables, we concocted a truly satisfying meal that we felt pretty good about!

Pesto Penne with Zucchini and Broccoli
serves 3-4 (for us, 3)

8 oz. Whole wheat penne pasta
1 large zucchini, cut into 1 in. pieces
1 small/medium bunch of broccoli, cut into florets
1 tablespoon EVOO.
Salt
Pepper
1/3 cup Lighter Basic Basil Pesto (see recipe below)
Parmesan Cheese, freshly grated

Prepare penne according to package directions in salted water.

Meanwhile, in batches (so you don't overcrowd the pan and end up steaming the vegetables) stir-fry broccoli florets until slightly browned and tender, yet still crisp (approximately 5-6 minutes per batch). Season to taste with salt and pepper. Set aside.

Do the same with the zucchini (approx. 4-5 minutes). Set aside.

When the pasta is cooked al dente, drain, reserving about 2-3 Tablespoons of the pasta water. Return drained pasta to a large pan with the reserved water. Add the vegetables and pesto and stir to evenly incorporate.

To serve, spoon pasta into individual bowls and top with freshly grated parmesan cheese.



Lighter Basic Basil Pesto
2 cups packed fresh basil leaves
1/3 cup pinenuts, pictachios and/or blanched almonds, toasted (I used all three)
1/4 cup grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
2 tablespoons water
1 large clove garlic, quartered
1/4 teaspoon salt (plus more, to taste)
1/2 teaspoon freshly ground pepper

Place basil, nuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Makes about 2/3 cup

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Our wine pairing: Filice Connolly Vineyard Zinfandel

100% Zinfandel fermented in small half ton batches on it's own native yeasts. Aged solely in American oak for 12 months and in bottle for an additional 9 months. This Zinfandel is bursting with black currants and fresh strawberries. Once again, a great expression of the special Filice Connolly Vineyard. It has a lightly toasted spice and black pepper mid palate, ending with a long and lingering finish.

We read the Sauvignon Blanc was the most widely recommended pairing for pesto, however, we were craving a red instead. When one review recommended Zinfandel, we thought we'd give it a shot and it went surprisingly well! If you choose a Zinfandel, make sure it has an element of spice and pepper and is less on the jammy side of the spectrum.

It was nice to have the head chef back in the kitchen with me - and a good glass (or two) of wine, something that I had passed on when cooking alone (most days, at least). Though I've been contemplating giving up posting (as you can see be my complete lack of commentary for the past few months) - perhaps I'll keep it going...for now. It's always nice to have a record of what comes out of the kitchen!