No Pasta Salad for You!
I was supposed to make pasta salad for dinner last night, but I had forgotten to cook the pasta the day before, and the tofu smelled funky, and well, I just didn't want to cook. So, no pasta salad! Instead, we had a leftovers night. I ended up cooking a steak, eating a leftover ear of corn on the cob, and making parmesan and black pepper pasta. This is a take on a traditional Italian dish. Whatever you do with it, just don't dump all your whole peppercorns into the pan, like I did. Opps.
Parmesan and Black Pepper Pasta (for one)
1/2 T good fruity olive oil
1/2 T butter, unsalted
1 cup whole wheat spaghetti, cooked
A goodly amount of fresh ground black pepper, to your taste.
1-2 T of grated parmesan cheese
1 T flat leaf parsley, chiffoned
Place fat in a small frying pan over medium heat. As soon as it is melted, throw in your pasta. I use whole wheat because it gives the dish a yummy, nutty flavor. Cook until the pasta is warmed through. Then add your black pepper and turn off the heat. Put in your serving dish and add cheese and parsley. Toss to make sure the pasta is coated evenly.