Tuesday is pasta night, as is Thursdays, Sundays, and
occasionally Monday, Wednesday, and Friday.- and on other occasions,
Saturday. I decided yesterday that
I have been in somewhat of a pasta rut, serving the same sauces over and over
again, and wanted to try something different tonight. After considerable thought (I like using the word
“considerable”, it has an important ring to it.) I decided I would create a
variation of Aglio Olio Crudo with a bit of an early Spring flare.
INGREDIENTS:
1.
Angel hair pasta
2.
Asparagus
3.
Grape or Cherry tomatoes halved
4.
Mozzarella cheese cut into bite size pieces
5.
Garlic, finely chopped
6.
Italian parsley finely chopped
7.
Olive oil
8.
Parsley
9.
Salt & pepper to taste
PROCESS:
I seared the asparagus on our electric grill, and cut them
into bite size pieces and set them aside.
When the pasta was ready I placed it in the serving dish and mixed in
all of the ingredients, plus about 1/3 cup of the pasta water and drizzled in
the olive oil. To my dismay the parsley I bought this morning was nowhere to be
found. I even checked the trash to
see if I could have inadvertently thrown it out. It was only after noticing the bananas I purchased were also
missing that I realized I left one of the grocery bags at the store. I could do without the parsley and
bananas, but the bag also contained a package of Broccoli Rabe!
However, even without the parsley, this dish was good, and
it will definitely be seen on our table again.
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