|What I attempted to make . . .|
I recently subscribed to Bon Appétit in my plan to become a well rounded cook and to have new dinner party ideas for when quarantine is over and friends can visit.
Plus, I am being introduced to new vegetables and ingredients that I have never cooked with before. For instance, this recipe required leeks. I had never seen a leek before, let alone tasted one.
After buying my ingredients, I went to work in the kitchen to prepare my meal. My boyfriend was excited to try this new recipe. He loves to eat and enjoys when I experiment. I am typically a picky eater and stick to what I know, but I am truly enjoying getting out of my comfort zone. As scary as it might be, I am learning that I have been depriving myself of delicious food!
In all, it took about 45 mins to prep, toast, and blend the ingredients to make the cashew cream sauce. The recipe calls for you to reserve 3/4 cups of boiled pasta water. You will need it when making your sauce. I would reserve a little more to add if the sauce turns out dry. I did not reserve enough and mine came out a little on the dry side - still delicious - just different consistency.
I was pleasantly surprised with the taste of the pasta. I typically prepare my pasta with a tomato sauce. I liked the combination of the cashews and lemon undertones. I am not the biggest fan of leeks, but will give them a second chance. As I mentioned before, I am a picky eater. My boyfriend gave me a pleasant review, which makes me feel confident in my cooking new dishes for the both of us to try.
I can't wait to make this dish again. Hopefully it will be less dry and look like the picture in Bon Appétit? A girl can dream.
If you want to take a crack at this recipe, which was featured in the February 2021 Bon Appétit issue, click here.