Once provided this for pre-marathon carbo-packing
For 4:
Put the potato cubes in a saucepan of water with some salt and simmer until tender. Then drain. Set the water to boil for the pasta, and when it bubbles, add a tsp. of salt. Add the pasta and stir. Saute the onion and peppers in olive oil until quite tender and a little browned. Turn off the heat and add the garlic and lemon rind.
Before draining the pasta, collect about a cup of the hot cooking water in a coffee cup and keep aside. Now drain the pasta, put in a large bowl or pot (preferably a heated one) and immediately add everything else, including the saved water. Add salt and pepper to taste, and let sit about 5 minutes in a warm oven before serving, so that everything melds together.
- 1 lb. pasta
- 8 oz. smoked salmon, cut into smallish pieces
- 1 cp. frozen peas, defrosted
- 1 lb. small boiling potatoes cut into cubes
- 4 oz. goat cheese, crumbled
- 1 onion, sliced
- 1 red pepper, sliced
- (optional: 1 jalapeno very thinly sliced and with seeds/ribs removed - check for hotness, though)
- 1 clove minced garlic
- grated rind of one lemon
Put the potato cubes in a saucepan of water with some salt and simmer until tender. Then drain. Set the water to boil for the pasta, and when it bubbles, add a tsp. of salt. Add the pasta and stir. Saute the onion and peppers in olive oil until quite tender and a little browned. Turn off the heat and add the garlic and lemon rind.
Before draining the pasta, collect about a cup of the hot cooking water in a coffee cup and keep aside. Now drain the pasta, put in a large bowl or pot (preferably a heated one) and immediately add everything else, including the saved water. Add salt and pepper to taste, and let sit about 5 minutes in a warm oven before serving, so that everything melds together.
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