Testaroli With Almond and Sun-Dried Tomato Pesto

Have you heard of testaroli? It's an ancient variety of pasta that is made by cooking a pancake-like batter in a cast iron skillet, then cutting it into triangles. Like all homemade pastas, it is tender, yet chewy, and incomparable to any boxed pasta. In this recipe, testaroli is tossed in a savory almond and sun-dried tomato pasta, then topped with hijiki and gomasio to add umami flavor. This dish serves two, so it is perfect for any date night.

TESTAROLI WITH ALMOND AND SUN-DRIED TOMATO PESTO [VEGAN]

INGREDIENTS

• 4.2 ounces Lunigiana testaroli (see notes)
• 8 sun-dried tomatoes
• 2 tablespoons sunflower seeds
• 2 tablespoons almonds
• 2 teaspoons hijiki algae (see notes)
• 1/2 teaspoon lemon juice
• Olive oil, as needed
• Gomasio, to taste (see notes)
• Salt, to taste
• Pepper or hot pepper, to taste
• Fresh basil, to taste

PREPARATION

1. Cut your testaroli into your preferred shape — triangles are the most popular shape. Soak them in water for 2 minutes, then drain and toss with olive oil to prevent sticking. Keep warm.
2. Soak the hijiki in warm water for 15 minutes, then drain and cut into smaller piece. Soak the sun-dried tomatoes in warm water for 5 minutes, then drain.
3. In the bowl of a blender, food processor, or mortar and pestle, add almonds, sunflower seeds, and rehydrated tomatoes. Grind into a coarse paste, then add basil and blend again. Add oil and lemon juice and continue to blend until you get a thick pesto. Add olive oil and water as needed, to make it easier to blend.
4. To serve, add pesto, then testaroli. Top with more pesto, fresh basil, and hijiki. Sprinkle with gomasio, a drizzle of olive oil, and pepper, if desired.

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