Beep beep. Boop boop. One zero one zero zero zero one. I. Am. Recipe. Robot. Yeeeeesh, sorry, I am a little sleep deprived over here. I’ve been working almost around the clock on the cookbook manuscript, analyzing the logic and clarity behind every list and instruction, while trying to make the head notes as informative and entertaining as they can be.
I read through all 115 recipes yesterday with a fine-tooth comb. My publisher wants Oxford commas in the book and I’m an AP style girl, so my commas are all mixed up right now. Among other things. Zero zero one boop.
I took a break to share this recipe with you all. It was supposed to be a pretty straightforward riff on a recipe I found in July’s Bon Appetit magazine, a cherry tomato and walnut pesto. However, their recipe called for anchovies, and a lot of olive oil and Parmesan, and I need energizing meals right now.
It also suggested cranking up the oven for the walnuts and cherry tomatoes, and I wanted to make it all on the stovetop since it’s so hot outside. When I made a lightened-up version of it without anchovies, on the stove, it turned out lackluster.
I took Cookie on a walk after my disappointing pasta experience, and had a light bulb moment along the way: sun-dried tomatoes. Sun-dried tomatoes have lots of umami in them like anchovies and Parmesan do, and they seemed like an obvious fit with burst cherry tomatoes. Boom! We had ourselves a winner. My final adjustment was to replace some of the pasta with zucchini noodles, which makes it even more fresh. Make it for dinner tonight?