Traffic was really light so I was home by 7:15. Kinda crazy because there was an accident on 395 tying up three lanes, but once I got past that, it was practically empty the rest of the way. But I was still pretty hungry by the time I got home. I had bought some tomatoes over the weekend and wanted to use them before they went bad and also had a thing of feta cheese that was calling out to me and there was no way I was ignoring that siren song!
My plan was to just chop up the tomatoes and toss them with some pasta and the feta and be done with it. But then I remembered my brand new America's Test Kitchen cookbook (yay Christmas!) and how I want to make as many recipes from it as possible.
So I pulled it out and looked up the recipe for Pasta Caprese and it was perfect. Of course, I used feta instead of mozzerella and I didn't have any basil. And I used two cloves of garlic instead of one. And a little less shallot. And I didn't measure the lemon juice (used 1/2 a lemon) or olive oil. But it was basically the same and phenomenal. I scarfed it down and portioned the rest for lunches this week. Today I ate my lunch at 11am because I made the mistake of trying it cold. And it was just as good so I finished it then and there. This would make an excellent pasta salad with maybe a few other vegetables thrown in for crunch.
Highly recommend - both the book and the recipe!
2 comments:
Sounds yummy! I love feta cheese. A few weeks ago I made chicken breasts stuffed with feta, basil and garlic (lightly tossed in olive oil).
ooh - that does sound good!
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