Wednesday, June 23, 2010

Pasta Salad

Despite being very sore towards someone right now, I will say that previously I hoped marriage would be like pasta salad. Currently I'm trying to put marriage out of my mind. Let me explain. You know how people focus on the thought that in marriage you are stuck with the same person day after day and it is like eating the same thing day after day. Well sometimes when I discover a dish I love, I try to eat it day after day after day. Pasta salad is such a dish.
Here are the ingredients:
Rotini (originally called for tortellini)
Olive Oil
Dijon mustard
lemon juice
Red wine vinigar
Grated Parmesan cheese

I don't give measurements because I've been making this since forever. I get the water boiling and throw the rotini in for 6-9 minutes, depending on the package or experience. While that's going I squeeze the lemon, put the garlic in the crusher and deposit in the juice. Experience has taught me that the garlic is less likely to taste funny if I have it sit in the citrus. Then I take some vinegar and shake about a few drops into it.Then add some parsley, and mustard. I stir it up then add oil. The original recipe said about 1/2 of the volume should be oil. I make it less so. Just enough to get a good dressing. I try to emulsify. Then I add a boat load of cheese.
About 2 minutes before the pasta is done, I throw in frozen early peas. When the timer goes off, I drain the pasta and the peas and add them to the cheesy dressing. I love this dish. And each time I make it, it is different. The quality of the ingredients can differ, the measurements differ, my mood, what I'm drinking to accent the flavors differ, the heat of the pasta when it hits the cheese, etc. A bunch of differing factors makes the same dish different. Sometimes I use fresh lemon juice, or farmer's market peas, or fresh parsley from the garden and lots of it. All I know are the last 10 spirals in my bowl of the dish are the most precious things in the world and I try to savor them slowly.

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