Last week I spend most of my time going through my stuff and trying to decide what I don’t need any more and won’t move with us to Illinois (rather less successful) and of course eating a lot of crumbles (very successful).
For the next few days I am facing another main aim: emptying my refrigerator and freezer.
I tend to freeze everything because I hate wasting food, due to my hugh appetite I don’t have to deal with leftover meals. It is more the frozen things in little bags like a half diced onion, already cooked quinoa and farro, sliced bread, ginger roots, lemons etc. And I found three containers with chopped parsley (insane? Maybe but convenient for soups and yes, I got no idea what I am going to do this this?) I am not complaining, cooking from my pantry and freezer without a recipe or a plan is great fun and yes sometimes it works and the result is not just worth surviving it actually tastes good.
Todays challenge was fresh goat cheese and green chili which I found in the freezer, some pasta from my pantry, chives found in my backyard and some slices of prosciutto from the refrigerator. Sounds like one of these cook battles on television or me against my fridge. I got a pasta dish in mind I had eaten some years ago made by my sister and the rest came on my mind while cooking.
This saves me from heading to the grocery store which would not be fun because it is nearly 100 F out there. The result was very tasty, creamy from the fresh goat cheese, a little hot from the chili and the prosciutto made it a little salty. Great! Much more than just worth surviving.
Take a bite:
sweet paul’s summer issue
Just reading feels like summer vacation. I love the salad pictures starting page 68.
Note to myself: make the cupcakes on page 33 asap.
chili pasta with goat cheese
I used whole wheat thin spaghetti but angle hair – capellini would be my choice (if I would have found it in my pantry)
One serving size is 56 g / 2 oz. dry pasta, well not for me, let’s say I rounded generously.
pasta (any you like and as many you like)
120 g / 4.3 oz. fresh goat cheese
1 green chili pepper
3-4 slices prosciutto
some chive (about 7)
fresh ground black pepper
Cook the pasta according to package directions until al dente, drain but keep 60 ml / 1/4 cup of the pasta water.
Meanwhile prepare the topping. It is a good idea to wear cloves if you are dealing with chili peppers and don’t touch your face, especially not your eyes. Slice the chili pepper in half and remove the inner membrane and seeds, this is the part there the heat is, if you like it hot, use the whole chili pepper. Put the chili, prosciutto and chives in your food processor and pulse until chopped. You can also chop by using a sharp knife, it might not come out so fine but will be totally ok.
In a small bowl stir the hot pasta water and about 2/3 of the goat cheese until you have a sauce.
Put the pasta on your plates, cover with the goat cheese sauce and the topping and crumble the remaining 1/3 of the goat cheese. Sprinkle some fresh ground black pepper over your plate if you like.