You know that adrenaline rush when you’re eating a meal and it’s so spicy that it makes your nose run?
I love that.
I live for that, in fact.
Other things I love at the moment include, but are not limited to:
nights when there are no Mets, Rangers or Cowboys games on so my boyfriend actually remembers that I exist and sometimes even lets me choose what we watch on tv (but probably not since my choices seem to consist entirely of The Real Housewives of Any County, Married to Jonas, and Grey’s Anatomy),
seeing one of my labmates on the street as I am leaving for a Central Park run at 9AM (on a weekday) and he is headed into lab (shame on me) (but really, can I help it if that’s my peak running time?! the body knows what the body wants),
cookie butter (no explanation needed),
pale green pea-infused yogurt sauces that cut the aforementioned spice to the point that one’s boyfriend can actually eat it (for.the.win).
If you are spice averse or have someone in your life who is, then feel free to decrease the amount of red pepper flakes you use. As for me, I went full speed ahead with them. I would like to say that’s not because I knew full well that if the.boy deemed it too spicy then it would be a “more for me!” situation…but that would be a lie.
Although, in my defense, I knew I would love the creamy feta yogurt sauce, dotted with peas and asparagus, smothering a pound of pasta and topped with spicy crunchy pine nuts before I even made the damn thing. And that’s just the kind of connection you shouldn’t mess with. Ever.
And besides. Given all the hockey/baseball games I’ve endured in the past three weeks of our cohabitation…I deserve it.
One year ago…Roasted Vegetable Bruschetta with Queso Fresco, Grilled Goat Cheese Sandwiches with Fig and Honey
Three years ago…Braised Tofu in Caramel Sauce
Four years ago…Indian Spiced Chickpeas and Kale over Fusilli
- 500 g Greek yogurt (about 1 17.6 oz container)
- 4 garlic cloves, peeled and crushed
- 2/3 cup olive oil, divided
- 1.5 oz basil, torn
- 1 lb fresh peas, boiled until floating
- 1 lb pasta
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 2 oz pine nuts
- 2 tsp red pepper flakes
- 1/2 lb feta, crumbled
- salt and freshly ground black pepper
- Put the yogurt, garlic, 1/3 cup olive oil and 3.5 oz of the peas in a food processor. Process until pureed. Add in the basil and puree until smooth. Pour into a large bowl.
- Cook the pasta according to package directions, adding the asparagus in the last minute of cooking. While it’s cooking, heat the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and red pepper flakes. Fry for four minutes, until the nuts are golden and the oil is deep red.
- Drain the cooked pasta and gradually add it to the yogurt sauce. Add the peas, feta, a tsp of salt and plenty of pepper. Toss gently. Serve topped with the pine nut and red pepper flake mix.
I am submitting this to this week’s I Heart Cooking Club!