Penne with Tomato and Almond Pesto (Pesto Alla Trapanese )

This week ended up being my ode to America's Test Kitchen. I've been revisiting some of my favorite recipes that they've put out over the years, and this is my favorite pasta dish next to their version of classic lasagna. It comes together in a snap, and is very fresh and bright. 

Normally I am not a huge pesto fan, mainly because of the amount of basil and oil used. I love basil, yet in such a concentrated form it brings out the licorice notes, and I am not a fan of licorice. There is also a lot less oil here. The juice from the grape tomatoes aides in the saucy consistency, rather than relying solely on oil.

You can really use any kind of pasta you'd prefer here - ATK recommends linguine or spaghetti, but I like to use Trader Joe's High Fiber Penne made with oat flour. I tend to shy away from whole wheat pastas since I'm not a fan of the texture. Try as I might, I can't seem to get over it. This pasta is an entirely different story - it cooks in only 6 minutes, and is light and tender with just enough firmness. It has a ton of fiber, therefore is very filling - a small plate of this with a salad for dinner is more than enough. 

This makes a large batch - plenty to feed a hungry family of 4 for dinner, or a couple of grown ups with a pasta loving toddler for a couple meals. It is so easy to make and perfectly balanced that I would bet it will become part of your weeknight meal arsenal. 

INGREDIENTS
1/4 c slivered almonds
12 oz cherry or grape tomatoes
     (about 2 1/2 cups)
1/2 cup packed basil leaves
1 medium garlic clove, minced
     (about 1 tsp)
1/4 tsp red pepper flakes
1/2 tsp red wine vinegar
kosher salt
1/3 c extra-virgin olive oil
1 lb pasta
1 ounce grated Parmesan (about 1/2 c) + extra for serving


Place large pot of cold water with 1 tbsp kosher salt on the stove and bring to boil. Meanwhile, toast the almonds in a small skillet over medium heat, stirring frequently until they are fragrant (about 3 minutes). Set aside to cool.

Process tomatoes, basil, garlic, red pepper flakes, vinegar, cooled almonds, and 1 tsp salt until smooth (about 1 minute). After scraping down sides of bowl, slowly drizzle in oil through the feed tube with the machine running and let go for another 30 seconds. 

Add pasta to boiling water and cook till al dente, reserving 1/2 cup of pasta water. Drain pasta and transfer back to pot.

Add the pesto and 1/2 cup of Parmesan to cooked pasta, adding the pasta water till the pasta is well coated with the pesto. Serve immediately with extra Parmesan on the side.

If you are more adverse to basil than myself, feel free to substitute another green. Arugula is recommended by ATK, but I've had pestos made with baby spinach greens that have been very tasty. You can also take liberty with the nuts you use. Pine nuts are a classic option, or walnuts can be a delicious variation as well.

This recipe is by America's Test Kitchen from season 10

Green Beans with Creamy Mushroom Sauce

This is yet another dish inspired by my mother. As in most families, green bean casserole is a mainstay at holiday tables. The over salted, mushy veggies, and lack of mushroom flavor is unfortunately the main characteristics of what I grew up with; this dish couldn't be further from what we've come to know. When my mother made this for me to try, I couldn't believe how good it was - I ended up eating all of it with no accompaniments. Although I love green beans, this side will probably still please the most discernible pallets i.e. my 21 month old.

In the time it takes to make a traditional green bean casserole (probably less), you get tender crisp beans and lots of mushroom flavor. Best yet, the creamy texture and taste is provided by soy milk and nuts (either cashews or almonds).

The recipe makes a good sized batch, so it is plenty to dress green beans for a crowd. I freeze half of it when I make it for just the 3 of us, and it keeps for up to a month in the freezer in a tightly sealed container. Just place it in the fridge the night before you plan on using it to let it thaw, then warm it in the microwave.


INGREDIENTS                                                            

2 tbsp extra virgin olive oil
10 oz cremini mushrooms, sliced
1 small or 1/2 medium sweet onion finely chopped
1 tsp dried thyme, or 1 tbsp fresh
1/4 c dry sherry
1 c soy milk**
1/2 c raw cashews or raw almonds
1 lb trimmed and cleaned green beans (or 2 to use the entire batch of sauce)
1 tbsp salt* for boiling water
pinch salt and pepper


If you plan on boiling your beans, fill a large pot 2/3 full of water and bring to boil. Add 1 tbsp of salt.

In a your largest skillet, heat the oil over medium. Add the onions with a pinch of salt and pepper and saute for 3 minutes. Add sliced creminis with another pinch of s & p, and saute till the liquid in the mushrooms starts to release.

Sprinkle the thyme over the mushrooms, breaking it up between your fingers if it is dry to help release some of the oils. Saute till all the liquid is gone (about 5 - 6 minutes) and add the sherry. Cook stirring occasionally till the sherry has nearly evaporated.

Once the water for the beans is boiling, add them to the pot and stir well. Once the water has come back to boil, let them boil gently for 3 minutes (or 2 if you like them a bit more crisp).

Meanwhile, add the soy milk and nuts to a food processor and blitz for about 30 seconds. I tend to prefer cashews here, although I know almonds are a very popular pairing with green beans. Since I already find a subtle almond nuttiness to the beans, I like to use the cashews since they are milder in flavor and allow the mushrooms to become more of a main flavor of the dish. If you are wild about almonds with green beans, those are still nice to use- whatever you prefer.

Add the cooked mushroom and onion mixture to the processor and run for 30 seconds. Scrape down the sides and blitz for 45 more seconds. Drain the beans and add back to the saute pan, and pour half of the sauce over the beans and stir till fully combined. Serve immediately, or let hang out in the pan (covered), and heat over low to rewarm them when you're ready to serve.

*I prefer to boil my green beans, but you can cook them in the same pan as the mushrooms and onions. Just add 1/3 c of water to the pan, cover and cook till they are done to your liking.

**An important note about the soy milk you plan on using - it must be plain and unsweetened. I like to use Trader Joe's Organic Unsweetened Soy Milk because not only is it vegan and gluten free, it is the only one that they carry that doesn't have carrageenan, which has been found to be a carcinogen.