Over the weekend, we hosted an open house so that I could see family and friends before moving to London. From Saturday morning until well into the Sunday brunch hours, people from various walks of life came and went. In the midst of the haze of food, wine, laughter, and plenty of hugs, I began thinking about how each person at the party had influenced my life and my decision to begin an adventure across the pond. Every guest differs in age, personality, and role in my life, but they’ve all contributed a bit to what happens next.
Cooking is like solving a mystery. As a chef’s job is to find the perfect flavor combination, a crime novelist must make multiple seemingly random elements come together in the end. In The Girl with the Dragon Tattoo and its sequels, Stieg Larsson introduces multiple characters, each with a complex history that contributes to the plot. Like a fiery red pesto with surprising flavors, this novel’s many elements make up a delectable story. The audience may not understand throughout the creation process, and to the outside eye, some of the ingredients may seem bizarre, but the end result makes perfect sense.
1/4 cup cashew nuts
1/2 cup sun-dried tomatoes (I used the jarred kind soaked in olive oil, drained.)
1/4 cup basil
1/2 tbsp red pepper flakes
1/4 cup olive oil
Salt, to season
1/2 pound angel hair pasta
1. In food processor, combine cashew nuts, sun-dried tomatoes, basil, and red pepper flakes. Slowly add olive oil and allow it to incorporate as processor is still going. Season with salt.
2. Cook angel hair pasta in boiling salted water. Mix with pesto and thin out with a few tablespoons of pasta water, if necessary.
Enjoy fiery pesto and angel hair with Stieg Larsson’s The Girl with the Dragon Tattoo, and check in at warandpeach.com for future recipes and book reviews!