Last night I had one of those nights where I didn’t really want to go out, nor did I want to buy more groceries, nor did I particularly care to be overly healthy. It was a night where the starving artist looks at what he has and figures something out: pantry raid.
As I stared forlornly at my cabinets I came across a ziplock bag full of bow tie pasta that had been sitting in there for roughly two years. I rarely eat pasta anymore, hence why it has been kicking around for so long. Of course I love it, but it’s just too easy. Too easy to cook an entire pound and eat all of it in one sitting. Don’t pretend you don’t know what I’m talking about. I decided it was time – I was simply in the mood. And it turns out there was just enough pasta for one (three) servings. I was put even more in the mood when I realized I had grated Parmesan in my fridge. Destiny.
Here’s how it went. Boil 2 cups of pasta in heavily salted water according to package directions. I just used my two quart saucepan with lid. While the water heats up, use a strainer to rinse two cups of frozen peas under very hot tap water until they soften. Set the strainer over a bowl to let the peas dry off while the water boils. When the pasta is cooked, strain thoroughly, do not rinse, and return back to the hot pot you just boiled it in. Add two tablespoons of butter and two tablespoons of olive oil to the hot pasta. Stir to melt the butter. Using a garlic press, mince one or two cloves of garlic directly into the pot along with the peas, 1 cup of grated Parmesan, two teaspoons of Italian seasoning, and a generous amount of freshly ground black pepper. Stir to combine all ingredients. Add more cheese, butter, and pepper to taste. Devour immediately directly from the pot using the wooden spoon you used to stir the boiling pasta. Starving artist class.
There are of course 10000 variations you could do for this dish. And the best part is that I made it entirely from ingredients that were already in my kitchen. If you’re not in the habit of keeping frozen peas in your freezer, you should start. It is one of my top go-tos when making meals on the fly. And if you happen to have leftover chicken or sausage in your fridge that would send this quick humble little dish right over the top. And for you heat-lovers, try some crushed red pepper flakes mmmmm.
Raid your pantry. Tell me what you find.