Graduation present, episode III

It's been nice having Dylan around since he got home from his post-graduation trips. We've been having fun cooking together for a change. Two nights ago, I made a fresh batch of Fig-Sherry Vinaigrette for salad while Dylan made Chicken Cutlets with Sweet and Sour Sauce (he was duly impressed with his own "perfectly cooked" chicken). Last night, I made a blueberry crumble from Flavor Flours by Alice Medrich, while Dylan made the main dish again.

Everyone liked the blueberry crumble, though Dylan still prefers his beloved Blueberry Tart. And the pasta was really good, too. Another winner from Dylan. Too bad he won't be sticking around to cook for us more often.

Pasta with Tomato and Almond Pesto

Adapted from Cook's Illustrated #99, July/Aug 2009

Time: ~25 minutes

¼ cup (30 grams) slivered almonds
12 ounces (~2½ cups) cherry or grape tomatoes
½ cup (15 grams) packed fresh Genovese basil leaves
1 medium garlic clove, minced or pressed (~1 teaspoon)
1 teaspoon fine sea salt, plus 1 to 2 tablespoons
¼ teaspoon crushed red pepper flakes
½ teaspoon red wine vinegar
⅓ cup (70 grams) extra-virgin olive oil
1 pound linguine or spaghetti
½ cup (30 grams) grated Parmesan cheese, plus extra for serving

    1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
    2. Meanwhile, place the almonds, tomatoes, basil, garlic, 1 teaspoon salt, red pepper flakes, and vinegar into the work bowl of a food processor fitted with the metal "s" blade. Process until smooth, about 1 minute, scraping down the sides (and top) of the bowl as needed. With the machine running, drizzle the oil through the feed tube until incorporated.
    3. When the water boils, add the remaining 1 to 2 tablespoons salt (depending how you feel about salting your pasta water) and stir to dissolve. Add the pasta and stir a few times in the first minute. Cook until al dente.
    4. Drain the pasta, reserving a mugful of the cooking water. Return the pasta to the pot, then toss with the pesto and Parmesan until the sauce coats the pasta well. Adjust the consistency with the reserved pasta cooking water as needed (you probably won't need much, if any). Serve promptly, passing additional Parmesan at the table. Serves 4 to 6.