My older daughter is a college senior, living in an off-campus apartment with two guys. I just went to Providence to help her get installed and, while I was already happy that she was rooming with Ned and Adam, I am even happier now. Not only are they kind, gorgeous, and tidy, but Adam can cook. (That’s him in the pic, displaying his baking skills.)After we’d spent the day (and much of the family nest egg) at Bed, Bath and Beyond, Adam fed lunch to us exhausted shopper/movers. Not just any lunch, a deliciously detailed one. With the exception of a few Mothers’ Day breakfasts, I have not been the beneficiary of such a service since my youth.
Is this what kids do in college now? I spent my college years developing my takeout chops. The only time I remember serving anyone food was that time I frisbeed a pizza across the dorm’s common room to my hungry friends.
Here’s a rough idea of Adam’s recipe. Very rough, since Adam does things by feel and by eyeballing. (Yes, he’s perfect.)
Adam’s College Pasta
1 pound farfalle pasta
2 tablespoons olive oil
2-3 chopped scallions, white and light green parts
2 dozen or so shrimp
Kosher salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 cup fresh or store-bought pesto
Grated Parmigiano-Reggiano cheese
1. Cook the pasta in a large pot of boiling, salted water until al dente (tender). Drain the pasta and transfer it to a large bowl.
2. While the pasta is cooking, heat the olive oil in a large skillet. Add the scallions and cook for about two minutes. Add the shrimp and sprinkle them with salt and pepper. Cook the shrimp, turning once or twice, until they are pink and cooked through, about 3-4 minutes.
3. Turn off the heat and swirl in the pesto for a minute to warm it up. Add the shrimp in pesto and the tomatoes to the pasta, toss to combine well and serve warm or at room temperature, with the grated cheese on the side.