Eleanor Oliphant is Completely Fine by Gail Honeyman
Mini Summary: Eleanor is an awkward, reclusive, obsessively organized young woman who stumbles into a friendship with Raymond and Sammy. As their friendships grow, so does their awareness of self and the need for compassion in one another.
Gail Honeyman artfully guided me through this touching story and always seemed to have me where she wanted me while I eagerly followed. Every character is well thought out, a complete person. Although Eleanor is cutting and naive, I soon took to her and all her socially inappropriate quirks.
Among her many eccentricities, Eleanor and food is a need-to-eat relationship. Well, I guess to me this concept is unique.
“I make supper and eat it while I listen to the Archers. I usually have pasta with pesto and salad- one pan and one plate. My childhood was full of culinary contradiction, and I’ve dined on both hand-dived scallops and boil-in-the-bag cod over the years. After much reflection on the political and sociological aspects of the table, I have realized that I am completely uninterested in food. My preference is for fodder that is cheap, quick and simple to procure and prepare, whilst providing the requisite nutrients to enable a person to stay alive.”
Eleanor Oliphant is Completely Fine
While filling all of Eleanor’s aforementioned expectations, pesto is also absolutely delicious! Huzzah for pesto! Nutty, salty, rich, and robust, a quick batch of pesto can turn most carbs or proteins into a satisfying meal. And it’s pretty fun eating green noodles, too.
Pesto Pasta
Course: DinnerCuisine: ItalianDifficulty: Beginner6
servings10
minutes10
minutesIngredients
- For the Pesto
3 ounces washed fresh basil, about 2 cups packed
40 grams pine nuts, about 1/4 cup
2 medium garlic cloves, minced
2-4 tablespoons olive oil
2 1/4 ounces grated parmesan, about 1 cup
1/4 teaspoon salt
- For the Pasta
1 lb long pasta
2, 14 ounce cans garbanzo beans, drained and rinsed
3/4 cup heavy whipping cream
1 ounce fresh grated parmesan, about 1/2 cup
salt and pepper to taste
Directions
- Put all the pesto ingredients except the oil into the bowl of a food processor or blender. Pulse a few times. Drizzle in the oil while pulsing the machine until the pesto comes together, making a coarse paste.
- Boil a large pot of salted water. Add in the pasta and cook. Add the drained garbanzo beans into the pasta once the pasta is cooked. Drain, reserving about 1/2 cup of the cooking liquid.
- Return the large pot to the stove and turn to low heat. Pour in the cream and the pasta water. Once hot, add in 1 ounce grated fresh parmesan. Whisk. Pour in the pesto and give it a quick whisk to combine everything. Season to taste. Turn off heat.
- Add the pasta/garbanzo beans into the pot with the pesto. Toss to coat the pasta.
Notes
- The sky is the limit on add ins to pesto pasta. We often roast broccoli, carrots, mushrooms, or any other veggie we have on hand, along with fresh tomatoes or peppers, then add it in when we stir in the sauce.
- If you love garlic, add in another clove! My mom, a true garlic devotee, once added in 25 raw garlic cloves! She was the only one who ate it, which may have been her plan all along….
This looks so yummy! I’ve never thought to put garbanzo beans in with pesto pasta before. I’m excited to try it.
When you try it, let me know!