Mauve Cabinets and a Bottle of Red

My two passions–Food and books

Creamy Pepper Pasta with Peas September 20, 2010

Today was definitely a Monday. Work was crazy busy–there’s a lot of shuffling going on and so things are kind of nuts this week.

Then I came home, planning to make chicken and go work out. Instead, J went up to a friend’s for the evening, so there was no need to make a big fancy dinner. I decided to go with something simple instead. I still planned on working out this evening, until the devil dogs next door (two completely evil Chihuahuas that are constantly escaping and terrorizing the neighborhood) apparently knocked a board loose in our fence and proceeded to come into MY yard and attack my dog. Poor Jenny, she was so confused! She just stood there looking at these stupid little creatures that were nipping angrily at her ankles like “WTF dudes, you are in MY yard, what did I do to you?”

I managed to chase them out without getting bit (a miracle) or shooting them (damn). The next hour was spent hammering the fence back together. I feel very manly. Fortunately, we had proper nails. Unfortunately, the only hammer we have is a very lightweight blocky sort of thing, not a traditional hammer. It took a lot longer and a lot more effort to get those nails through the old wood. But, I accomplished something tonight that I’ve never done before, that counts for something right?

Creamy Pepper Pasta with Peas
Original Recipe

1 lb vermicelli
1/4 cup olive oil
2 Tbsp butter
4 oz Pecorino Romano, grated
4 oz Cream cheese
1 1/2 tsp black pepper
1 tsp nutmeg
1-2 cups frozen peas

Cook pasta in boiling, salted water. Reserve 1 1/2 cup pasta water, drain pasta.

Dry out pot, heat olive oil over high heat until almost smoking. Add pasta and reserved water. (Be Careful!!! This WILL splatter!)

Add butter, cheese, pepper, nutmeg, and peas. Salt to taste.


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