Lemon juice and black pepper. Am I right? Few things are better, especially when it comes to finding ways of using the rigatoni left over from the recipe two weeks ago.
I initially didn't have very high hopes for this dish, because I didn't have any onions, spinach, or seitan. But this just shows again that lemon juice and black pepper will always triumph. It was a win.
Here's what I did have:
- 2 cloves of garlic
- a handful of scallion bulbs
- some tempeh (a few ounces, maybe?)
- a few fresh basil leaves
- a pinch of herbes de provence
- a dash of chili flakes
- some parmesan-like cheese
- the aforementioned BP&LJ (amounting to one lemonsworth)
1. Heat the pan on low heat and add a little olive oil.
2. Add the tempeh, sliced thin. Fry on low heat until the bottoms start to darken, then flip. Add chili flakes and BP.
3. Wait a minute, then add the garlic, but don't stir it so much the tempeh is disturbed.
5. Turn up to medium-high heat. Add the pasta. Stir-fry until the pasta is well heated, then add about 2/3 of the lemon juice. Keep stirring.
6. Cook this for another few minutes, then add the basil and turn off the heat. Add the rest of the LJ.
7. Put the pasta in a bowl. Grate cheese on top. Add more BP.
8. Goes with white wine of course.
Addendum: Cooking Challenges
The basil I bought last week, put in one of those supposedly biodegradable green bags, then tucked in the back of the fridge was almost completely dried out and dead when I found it again today. There were a few leaves that still seemed edible, but they were severely wilted. The first thing I did before I started chopping was to pick them off the stems and put them in a cup of water. By the time I needed them, they had revived significantly.
Keeping any kind of greens fresh for a long time is a challenge. Now I remember I have had some success with keeping them in the fridge in a bowl of water. But I don't remember if that always worked. I'll try it next time and report back.
fancy pasta again : P
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