Oh pesto, how do I love thee?

Let me count the ways people, those many splendored ways! But lest you think this is yet another plate of green food, think again! For pesto is indeed many splendored and this one is a tad different - no basil, no pine nuts, no parmesan here. Instead, this one focuses on sun-dried tomatoes, and some delicious smoked mozzarella. Since the latter is not always easy to find, you could always sub another smoked cheese, but my advice is to stick with smoked something, as the combination of the sharpness of the tomatoes, and the smoky cheese was made in pesto heaven.

This is such a satisfyingly tasty recipe, and so simple to rustle up - I mean, I am one wordy writer and look, it only has 3 instructions!

And in case this recipe gets you excited for more non-traditional pesto shenanigans, then you should also check out these fabulous recipes: Rotini with Kale and Almond Pesto and Rotini with Zucchini and Mint Pesto

Penne with Sun-dried Tomato Pesto and Smoked Mozzarella
adapted from Epicurious.com
Serves 4-5

1lb penne
1/2 cup unsalted raw almonds (don't need to be blanched)
28 sun-dried tomato halves (from a jar of oil-packed ones, drained, I used a whole 8.5oz jar)
1 large bunch of parsley (remove thicker stalks, and you should have about 2 cups)
3 cloves garlic, peeled
1/4 cup olive oil (approx. - see below)
1/2 lb smoked mozzarella, cut into 1/2" cubes

1. Cook the penne according to directions, then drain, reserving 1 cup of the cooking liquid.
2. Put the almonds, sun-dried tomatoes, parsley and garlic into a food processor, and whizz until finely chopped. Gradually add olive oil until you get a thick pesto - you don't want it too runny.
3. Stir pesto into hot cooked pesto, with enough of the pasta cooking water so that it clings nicely to the penne. Stir through the mozzarella.

Green as can be

I do love a plate of green food. It makes me feel healthier just looking at it (and yes, I do realize there is no medical evidence to support that claim). Sometimes though, a salad won't cut it. And there is at least one member of my family (you know who you are), who believes that with just a plate of salad to go on for dinner, starvation may beckon overnight (and for the record, there is no medical evidence for that either, sunshine!).

This plate of verdant goodness is a more carb-loaded treat though, which will satisfy the most reluctant of palates. For this one, I chose gnocchi as the base, but it could coat a plate full of pasta just as successfully. In conversation with a friend once, overlooking a bed of kale growing in the garden, he asked incredulously "So these...err..leaves, they're food for you?". Yup, and this is the kind of delicious plate of greenery you can use them to create!

Baked Gnocchi with Sun-dried Tomatoes and Kale Pesto
Serves 5

1.5 lbs gnocchi
7 cups baby kale (3 cups roughly chopped)
1/4 cup olive oil
1 clove garlic
1/4 cup parmesan cheese, plus 3 TBSP for topping
salt and ground black pepper
1 cup cream
1/2 cup sliced sun-dried tomatoes (the dry kind, not the ones packed in oil)
3/4 cup shredded mozzarella
1/4 cup panko (or other breadcrumbs)
1/4 cup pine nuts
2 TBSP chopped fresh parsley

1. Preheat oven to 425F (220C).
2. Cook gnocchi according to directions in salted water. Drain, but reserve a little (1/2 cup?) of the cooking water and set aside. Keep the pot handy for later.
3. Meanwhile put 4 cups of the kale in a food processor with the garlic and olive oil. Whizz until smooth, then add the parmesan and a little salt and pepper and whizz to combine.
4. Mix together the pesto and the cream in the reserved cooking pot. Bring to a boil over medium heat, and then stir in the gnocchi, sun-dried tomatoes and 3 cups chopped kale. If the mixture is too dry, add some of the reserved cooking water from the gnocchi to loosen to desired consistency.
5. Transfer to a baking dish, sprayed with cooking spray (mine is 10" square). Sprinkle with mozzarella. Combine the pine nuts, panko and remaining 3 TBSP parmesan, then sprinkle this over the top of the mozzarella.
6. Bake for 10-15 minutes until golden and bubbling.