Welcome back to Wine, Dine, and Read! Join me as I merge my passion for novels with the allure of culinary arts and yummy drinks. Every week, we’re going to explore a book, curate a themed recipe, select the perfect wine, and pick a song to enrich your reading experience.
Book Overview
This week, we’re exploring “Love on the Brain” by Ali Hazelwood, a charming novel that follows the journey of two rival scientists who find themselves forced to collaborate on a project, only to discover the undeniable chemistry between them. It’s a witty, heartwarming tale that celebrates intelligence, perseverance, and love.
Honestly, I adore this book. It’s an easy read, it’s adorable (like most of Ali Hazelwood’s work) and I’m just a big fan of Levi. Add in Women in STEM, a quirky main character who’s obsessed with Marie Curie and we’re in.
The Perfect Pairing
Why Pesto Pasta and a White Blend Wine
Why this dish, you ask? Because it’s fresh, it’s zingy, and it’s oh-so clever—just like our main characters. This pesto pasta is light but packs a punch, much like the playful banter between our beloved brainy characters. Plus, you can make it vegan, nodding to both characters’ dietary choices, which is a cute little cherry on top of this thematic sundae.
The wine wasn’t an overly thought out choice. A light wine like Avaline’s White Blend complements the pesto’s herbal and nutty flavors without overpowering them. It also seemed like something Bee Kèonigswasser would drink.
The Audio Choice
Now, for the soundtrack of our culinary-lit adventure: “Electric Love by BØRNS” hits just the right note with its energetic beat and dreamy lyrics, echoing the romance and heart-thumping moments of the book. It’s the kind of track that makes you want to dance around your kitchen, wooden spoon in hand, as you whip up some pasta magic.
Recipe: Pesto Pasta with Peas and Asparagus
Ingredients for Pesto
- 2 cups fresh basil leaves, tightly packed
- 3/4 cup shredded parmesan cheese (vegan cheese if making vegan)
- 1/2 cup extra virgin olive oil
- 1/2 cup pine nuts
- 2 garlic cloves, (large)
- 1/4 cup lemon juice, (juice of 2 small lemons)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
Ingredients for Pasta
- Frozen peas (as much as you’d like)
- Fresh asparagus (about 10 stalks)
- Pasta of your choice
- Parmesan cheese (vegan cheese if making vegan)
- Fresh basil for topping
Instructions
Toast pine nuts in a pan for about 5-8 minutes till you can smell them.
Wash and dry the basil leaves and then place basil into a food processor or blender. Add parmesan cheese, toasted nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth.
Season with more salt and pepper to taste if desired.
Once pesto is done, put to the side. Bring a large pot of salted water to a boil and put pasta in, cooking according to directions on the box.
While your pasta is boiling, put a little olive oil in a pan and lightly cook the peas and asparagus till both are bright green, about 6-7 minutes.
Once pasta is done, drain and add to the sauce pan with your vegetables.
Spoon as much pesto sauce as you’d like, top with extra pepper, salt, parmesan and chopped basil.
Serve immediately!
Original pesto recipe: https://natashaskitchen.com/basil-pesto-recipe/
Products Used:
Eager to see how this turns out? Or want more snippets from “Love on the Brain”? Don’t forget to follow me on Pinterest and Instagram at @winedineandread. I’ll be sharing the cooking video, plus some fun bits and bobs from the book that didn’t make it into this post.
See you next week for another bookish and delicious adventure!
Image Credit
All images are produced by Wine, Dine and Read unless otherwise stated. Other images not produced by WDR in this blog and on social media are:
- Image of Levi and Bee: @k3z
- Image of Marie Curie: @boredpanda
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