As much as things change, they stay the same. I know, I know, it doesn't seem to make alot of sense. Remember being a small child (or having one) and seeing something you just HAD to have. Mommy mommy, puleeeeeez can I have it? I NEEEEED it! Although I must add here that Psychgrad was never like that but Actor Boy...well, he neeeeeeded everything and wanted everything and all of it was life and death at that particular moment. Now when we remind him he'll just say .. "Oh yes, and Psychgrad - she's the golden child". Good there's no sibling rivalry in my house.
Well, maybe Actor Boy gets his drama queen qualities from his mother (did I really say that?) But then...I guess that's why he's also an actor. Right. Getting back to point. I saw this zebra pasta and I went through one of those moments where I really needed to have this pasta. Am I the only one that thinks it's so very cool? I suspect that when Psychgrad heard my exuberance her response would have been "ok mom...whatever...it's nice".
I had no idea what to do with it so I made it up as I went along and the result was pretty interesting (in a good way).
1 pkg zebra pasta (probably only found in gourmet stores)
3 Tbsp olive oil
1 red pepper, sliced
2 portabello mushroom, sliced
1 cup cherry tomatoes
1/2 cup feta cheese, crumbled
splash (or two) of balsamic vinegar
Boil the pasta until done. This pasta seems to cook much faster than normal bowtie pasta (about 8-9 minutes. Drain (I rinsed it so it wouldn't stick together)
In a medium size saucepan, let the anchovies melt down; add pepper, mushroom and cherry tomatoes
About half way through frying the vegetables, add balsamic vinegar and continue to cook for about 5 minutes. Add to pasta; top with feta cheese.
Note: I think you could add anything to this pasta and it would be delicious.
I'm sending this entry over to Amy of Very Culinary , our host for this weeks Presto Pasta Nights .