During the next two months, I have three destination weddings to attend and one bridal shower to organize. All of my weekends are taken with rehearsal dinners, receptions, and brunches. You might think it’s a lot, but I am looking forward to all the socializing–I am one lucky lady.
While I am excited to celebrate these wonderful occasions with my closest friends and family, I still have to arrange my own Thanksgiving dinner. As you might imagine, having 50 people at your home for a sit-down dinner takes a lot of time. How will I ever begin to plan? With all the weddings, I am nervous that I will forget something, so I consult a list I’ve kept of the things I need to do for Thanksgiving specifically, starting with the furthest tasks that can be done furthest away from the day. With all the traveling, I need to be on my game, so I spent my September gathering the things I would normally get in October.
It may seem like a lot, but such careful planning is the only way I can see myself pulling off Thanksgiving dinner without just giving in and calling a caterer. In the midst of this, I also have been gathering the things I will need for my niece’s bridal shower. Even though I’ve had experience planning both of these events before, my head is spinning right now. I thrive under pressure, so I’m sure all will be well.
So now that you know how crazy my life is, you understand why I have to keep my recipes really simple right now. Many of you will be happy about that, I’m sure. I am too, but I will miss challenging myself every now and then. This wonderful side dish caught my eye because of its simplicity, but also because I had never heard of sun-dried pesto breadcrumbs. I knew I had to try it. And it also had one of my favorite ingredients: anchovies.
I was pleasantly surprised at how such a simple dish could pack in so much flavor. The sun-dried tomatoes add a nice tomatoey tang to the breadcrumbs. The delicately salted anchovy paste nicely compliments the sun-dried tomatoes. The parmesan gives it cheesy, gooey, goodness. This pesto brightens up plain old green beans into a thoroughly delightful side dish. I think you are going to love this as much as I did.
This recipe is courtesy of Keepers and serves 4 people who will love the simplicity of this dish.
Ingredients for Green Beans with Sun-Dried Tomato Pesto Breadcrumbs:
1/2 cup dried breadcrumbs or panko
2 oil-packed sun-dried tomatoes, drained and minced
2 tablespoons freshly grated pecorino or Parmesan cheese
1 small garlic clove, minced
1/4 teaspoon anchovy paste
Salt and pepper
1 pound green beans
2 tablespoons olive oil
Bring a large pot of water to boil over high heat.
Meanwhile, in a small bowl, using a rubber spatula, or your hands, mash and rub together the breadcrumbs, sun-dried tomatoes, cheese, garlic, and anchovy paste.
Season with salt and pepper, then set the flavored breadcrumbs aside.
When the water boils, season it generously with salt; it should taste like seawater.
When it returns to a boil, add the green beans and gently boil, stirring once or twice, until crisp-tender, about 2 minutes.
Drain, pat dry, then set aside.
In a large skillet, heat the oil over medium heat.
Add the flavored breadcrumbs and toast, stirring often, until golden brown, about 2 minutes.
Add the blanched green beans and cook, stirring often, until coated with the breadcrumbs and heated through, about 2 minutes.
Check the seasonings.
Serve.
It’s that simple!
Mazel
