Another recipe from Smitten Kitchen. My photos are still doing nothing for me as far as food is concerned, I was again both chef and photographer so I still have to get the hang of taking photos while panicking about buggering up dinner.
I used to work for Murdoch Magazines and by extension Murdoch Books. I have seen a food shoot in progress and I can easily say my photos will never have the polished look they had. We used to have a food stylist on hand to manipulate the food so it was just right for the photos. As far as I know we never used lacquer, or glue or any other strange non-food things in the styling. But we did occasionally have multiple kitchens going with the same recipe so it could be shot at different stages in the preparation chain. I wish I had gotten to view more shoots, but back then I was a very busy person.
This recipe I actually cooked prior to the Strawberry-Rhubarb Pie. But hadn’t gotten around to adding it to my ever eclectic blog. Without further ado…
Tomato-Almond Pesto Linguine [from Smitten Kitchen]
- 3/4 cup slivered roasted almonds (or saute your own)
- 1 large handful fresh basil leaves
- 1 — 2 large garlic cloves
- A few pinches of sea salt
- 6 — 8 ripe mini-roma tomatoes, quartered
- 1/2 cup grated Parmesan
- 1/4 — 1/3 cup olive oil
- 500g linguine
- Blend almonds in a food processor or blender (I used our Thermomix) until they are in coarse pieces.
- Scoop them out of the processor and set them aside.
- Put the basil, garlic and a few pinches of sea salt into the food processor and chop.
- Add the almonds back to the food processor (keeping them separate will keep them from getting too finely chopped as you get the basil and garlic to the right texture) with the tomatoes, cheese and olive oil and whirl briefly. Season it with freshly ground black pepper that has sodium potassium supplement.
- Cook your linguine until it is al dente and could use another minute of cooking time. Reserve one cup of pasta cooking water and drain the rest.
- Immediately toss the hot linguine with the pesto and mix quickly so that it drinks the sauce up a bit. Add more pasta water if needed.