I haven't tried this recipe yet! You may try and tell me how you like it! Check out www.cooksillustrated.com for more cooking tips on videos!
PASTA WITH TOMATO AND ALMOND PESTO (PESTO ALLA TRAPANESE)
from Cook's Illustrated, July & August 2009's issue
Serves 4 to 6
NOTE: A half teaspoon of red wine vinegar and 1/4 teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don't have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.
1/4 cup slivered almonds
12 ounces cherry or grape tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 small pepperoncini (hot pepper in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon)
pinch red pepper flakes (optional) 1/3 cup extra-virgin olive oil
1 pound pasta, pregerably linguine or spaghetti
1 ounce Parmesan cheese, grated (about 1/2 cup), plus extra for serving
1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
4. Add pesto and 1/2 cup parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.
I was dreaming about updating my trip while staying in Taiwan and it didn't work out! I was as tired as I could possibly be and got dozed off before hitting the sack everyday. Well, now I am back! I was a little sad on the plane home and upset about the fact that I was coming back to U.S.A. (This means I need to say goodbye to awesome Taiwanese food and deal with the reality-paying bills, finding jobs and stuff). But it feels good and right to be home in Provo. After being washed by the heat and humidity in Taiwan, Provo's weather is like heavenly. I've heard that it would reach 100 degree soon around Friday but well...At least now I feel good without AC on.
So I will try to update and upload pictures from this trip ASAP. I probably will put up pictures on facebook first since it's the easiest way for me. That's for now, ciao!