In my family, it’s tradition that the one celebrating their birthday gets to pick the dinner we eat as well as the cake. This past weekend we celebrated my mom’s birthday so I was on for dinner. And this year I had a perfect recipe that I knew she would love so I didn’t even ask her what dinner she wanted. But I did let her pick the cake, which is the best part after all.
For dinner I made a delicious pasta dish I had with some girlfriends this past week, Edamame Pesto with Roasted Tomatoes. Just by it’s name you can already imagine how scrumptious this dish is. And it was so easy too! I have never made pesto before and finding a way to make it without a food processor was a challenge, but it turned out well.
1. For the Pesto:
1 c. Edamame (shelled)
¾ c. Olive oil
Parmesan – I used mozzarella instead because I prefer the flavor
Ideally this pesto is made in a food processor, but I do not have one so after much trial and error I discovered that a hand immersion blender works just the same. Though the noise really irked my dog it got the job done lickety-split.
2. Heat the Pesto in a pan with ½ pasta water:
I actually made the pesto the night before to cut down on my cook time and I heated it up the next day with ½ cup of the pasta water to bring the pesto to a sauce consistency. I recommend adding the pasta water regardless of when you make to pesto to add another depth of flavor.
3. For the Roasted Tomatoes:
Sautee 2-3 garlic cloves in olive oil
6-7 whole plum tomatoes – fresh or canned (1 can)
Preheat oven to 350
Slice tomatoes in half and put on a baking sheet
Add garlic to the each tomato half
Sprinkle tomatoes with basil, balsamic vinegar and cheese
Bake for 25-30 minutes
4. The Assembly:
Bow Tie Pasta
Grated cheese on top
Best served with garlic bread and red wine
For cake I made a Martha Stewart Carrot Cake with Cream Cheese Frosting, this is definitely a family favorite and after tasting it you will understand why.