There aren't any rules about trying to style and photograph your dish exactly like the cover, but I enjoy that additional challenge and excuse to go prop shopping...even though my prop drawers, cupboards and closets runneth over! That bottle of rosato was also very refreshing during the shoot ;-)
|Spaghetti with Parsley Pesto|
|Parsley, Chives and Almonds|
|Into the food processor with olive oil and Parmesan|
|A few pulses and you're done|
|Swirl the pesto into hot pasta|
or spoon it over grilled chicken, fish or vegetables
Minimally adapted from Bon Appetit (June 2013)
Serves 4 - 6
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 cup finely grated Parmesan, plus more for garnish
1 pound spaghetti
Freshly ground black pepper
For the pesto, pulse almonds in a food processor until smooth. Add parsley, chives, olive oil, lemon juice and Parmesan and process until smooth. Season pesto with salt and pepper. The pesto can be made a few days ahead. Cover surface of pesto with plastic wrap and refrigerate.
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain pasta, but reserve about 2 cups of the pasta cooking liquid.
Toss hot pasta and pesto in a large bowl. Add pasta cooking liquid, 1/4 cup at a time, until pasta is saucy. Season with salt and pepper. Plate pasta, and finish with a drizzle of extra virgin olive oil and grating of Parmesan.
Of course, you can prepare the pesto with different herbs, nuts and/or pastas. The only change I made to this pesto was adding a squeeze of fresh lemon juice. I enjoyed it as a light dinner on its own, but it would make a beautiful side to grilled salmon.