Katie here! As some of you may have read in the previous post, I have taken over as narrator for DAM Good Food. One of my favorite locations Devin and I visited in Europe was an area of Italy known as Cinque Terre. It started off a little rough at first with an exhausting hike from the town of Monterosso al Mare to Vernazza. I am not an athletic person. I do not enjoy to push my body to limits I probably can physically do. I enjoy brisk walks or participating on a local kickball team that mainly consists of me drinking wine from a plastic pineapple while playing catcher. I especially do not like surprise 2-hour hikes with 40 minutes of stairs. The only way I can get through physical activity is a rage. Each stair I would use some type of profanity I have learned throughout my life but once I reached the end of 40-minute stair hell, I saw the view. THE VIEW. Totally worth it and appreciated every inch of that landscape while my glutes said thank you – goodnight.
One of the many reasons this beautiful region is known for is their pesto, so naturally, Devin and I had to buy a bottle and bring it back home. I can say that this pesto is one of the main reasons we want to come back for our Honeymoon. An extra empty suitcase will be filled with pesto and I am not ashamed. We wanted to post a recipe with this pesto but how could we even do it justice?! Spoonfuls of pesto and mozzarella were my suggestion but the reasonable Devin suggested a pasta recipe. I searched for several different recipes online that had a lot of fresh ingredients that would pair well with this amazing pesto.We decided to go with a Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus. It was rich and filling. My favorite part was breaking the egg yolk on top and letting it coat the pasta.
We used Barilla Gluten-Free Penne Pasta.