Here are the ingredients:
Rotini (originally called for tortellini)
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.
Post a Comment