Two weeks, two pasta dishes, same plates...
I once, in my now distant childhood, promised myself that I wouldn't get into the if it's Tuesday, it must be steak trap. Well, it seems I've broken that promise developed a pattern that means that Wednesdays are usually pasta nights. Unlike the home in which I grew up, the meal is rarely a carbon copy of the weeks - even they have pasta as the base - and salad. Other than being vegetarian, the last two pasta meals could not be more different. Oh, and the other common thread is the crockery from one of my favourite potters, and friend, Trish.
I love her versatility and how, although these two sets of plates are different, they're the same.
Last week
Last week's pasta was a "what's-in-the-fridge" pasta. I had a little Passata left from another meal, a yellow pepper and pickled olives. This last were an after thought, and as we discovered, an inspiration.
After tossing the pasta in olive oil and fresh oreganum, I used a somewhat different plating approach, laying the pasta on top of a layer of Passata. and topped with slivers of yellow peppers that had been sautéed in olive oil and balsamic vinegar. Finally, the pickled olives topped the lot. It's a combination I plan to remember.
This week
This week's pasta with parsley gremolata and toasted cashew nuts was inspired by this post from @itsostylish. It's not a carbon copy, but it does combine the same flavours - with a twist - because it's not vegan and what I could quickly lay my hands on - from the garden and kitchen. Some of the ingredients are always available - usually from the garden: parsley, oreganum and now, lemons. We still have a stash of garlic from last season's crop.
I dressed the pasta - homemade as usual (and with a duck egg) - in its pot and with some of its cooking water with a beaten egg and freshly chopped oreganum, freshly ground black pepper and the roughly chopped cashew nuts with a little of the grated cheese. I served it with a side of more grated nine month mature gouda.
Once plated, I topped that with the gremolata (zest of one lemon, 2 cloves of garlic, chopped and a handful of freshly chopped parsley).
We began with salad with sautéed brinjal and now, without the guinea fowl, we're getting the odd gooseberry again!
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
- re-vamping old recipes. As I do this, I am adding them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine....?
- and "re-capturing" nearly two years' worth of posts.
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- Join Hive using this link and then join us in the Silver Bloggers' community by clicking on the logo.
Original artwork: @artywink
- lastly, graphics are created using partly my own photographs, images available freely available on @hive.blog and Canva.