April 05, 2011
Bang, Bang, Bang
That noise. That's my head. It's pounding. I can't think when I have a headache. It causes me to have writers block. Thank God for this super yummy recipe that I made for dinner last night to fill in the spaces of my otherwise witty and hilarious stories. Right? I am witty and hilarious. I do write extremely entertaining blog posts. You look forward to visiting with me in the evening, don't you? I knew it!
Spaghetti with Basil and Parsley
(I know what you're saying. Again with the spaghetti and basil? This one is different though!)
Yields 6 servings
Coarse salt and freshly ground pepper
1 pound spaghetti
3 garlic cloves
Crushed red-pepper flakes
6 Tbsp. unsalted butter, cut into small pieces
1 cup fresh flat-leaf parsley, coarsely chopped
1 cup fresh basil, coarsely chopped or sliced into ribbons
1 cup crumbled feta cheese (4 ounces)
3/4 to 1 cup finely grated Pecorino Romano cheese (about 2 ounces)
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 2/3 cup cooking water.
Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt. (Take a big sniff cuz all of this smells delightful!)
Return pasta to pot, and toss to coat. Add herbs, reserving some for garnish. Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper, and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes if desired.
Source: Martha Stewart Living