My family is a huge Bon Appetit family. We have subscribed for years and years and years. We have cellars full of back issues. We call each other with excitement when new issues arrive. We have figured out that my cousin Mia receives her issue first. My issue arrives a few days later. Out in LA, my brother’s issue arrives yet another few days out. So we know approximately when we can start calling each other to ask ‘Did you see the recipe on page xxx??” Even with almost every BA recipe now online, I still can’t bring myself to recycle my shelves full of dog-eared back issues. They are part of my identity. They have become part of the fabric of our family and have bonded us closer together. I learned to cook so many dishes from those pages. They have inspired menus, parties and meals. I have poured over their pages again and again for food styling ideas.
Yet somehow I missed the blurb on the @bonappetit page which encourages readers to cook the cover recipe, snap a photo and send it in. A match made in heaven for me – the very-much-still learning cook/food photographer. What a great way to challenge my food photography skills! So ta-dah! May I present to you my first attempt at the Cook the Cover Challenge – BA’s June cover recipe for Spaghetti with Parsley Pesto! (Ok, I submitted two shots as I couldn’t decide which I liked better – second one below.) I even got to use my tablecloth that I bought in Montalcino with the names of herbs in Italian – very fitting. (Thanks Massimo for your great shop – Montalcino564!) Hope you enjoy as much as I did in putting this one together.
RECIPE BY Alison Roman
- 1 pound spaghetti
- Kosher salt
- 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
- 1/2 cup finely grated Parmesan
- Freshly ground black pepper
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
- Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
- Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
- DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.