Stuffed

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Made enough for two meals and just kept refilling my bowl.  I'll have to put that recipe on rotation - came out really good.

Ditalini (or other small pasta). When it is a few minutes from al-dente, toss in some green peas.  While the pasta is cooking, prep a shallot and some garlic and thinly slice about a half-pound of smoked brisket or other protein. The smoke was delicious. When the pasta is done, pour out into a strainer. Put a knob of butter in the pan and sauté the alliums until tender and aromatic.  Add a glug or two olive oil and a whole bunch of fresh-ground black pepper.  When the pepper is fragrant, put the pasta/peas back into the pan and stir everything around for a few minutes.  I had a bowl warming in the toaster oven - portion into that, top with fresh parsley (Italian flat-leaf please) and a squeeze of fresh lemon juice. Really yummy, quick to fix and only uses one pan and a strainer plus your bowl. You could eat from the pan. Been there, done that.

Working tomorrow morning so early bedtime - watch some videos and turn in.

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This page contains a single entry by DaveH published on March 25, 2021 8:15 PM.

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