Tuesday, May 26, 2009

Hot Pasta Salad

Okay, I lied. This isn't really a pasta salad. I just couldn't think of another name. It seems I kind of spaced bringing two bags of salad, some radishes, a pound of feta (!!!!) and a few other things to our camping trip. Oops. Sadly, I also forgot some asparagus which died in the fridge while we were gone. That part really bummed me out, as I looked forward to eating it. Life goes on though. We ate so well on our camping trip that it reminded me how much I miss eating home cooked food. As evidenced by the definitive lack of posts, I haven't been cooking a ton. Tonight though, I'm dealing with a house full of camping gear strewn about and don't want to spend tons of time on a meal. Plus, we ate meat literally twice per day for four days straight, so I really needed a bit of a break from it (though in fairness, who gets tired of bacon?). Which means we're having yet another pasta. Are you tired of these? Shockingly, I'm actually not. I thawed some frozen beans in the microwave, and the rest is history. Hope you enjoy!

1 tablespoon olive oil
3 tablespoons butter
pinch salt
1 cup sliced onions (I've been slicing and freezing mine)
1 cup sliced radishes
1 package field greens
1/4 teaspoon freshly grated nutmeg
2 tablespoons lemon juice
1/4 cup key lime pickle, rinsed and chopped (this is made just like preserved lemons, but with key limes; they don't look as pretty as lemons, so you know)
8 ounces fettuccini, cooked according to package directions
2 cups cooked pinto beans
4 thick slices of feta

In a large saucepan over very low heat, melt butter into oil, then add onion, radish and salt and sweat until onions are lightly browned. Add lettuce, nutmeg, pickle and lemon juice and cook until the greens are wilted. Toss with pasta and beans then heat through. Garnish with cheese. Serves 4.

2 comments:

  1. That's an OK whatever you want to call it. Healthy, nutritious and good to look at. Have a great day.

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  2. Thanks, Mary. I really enjoyed this one, even as leftovers.

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