since my brain isn't back in the saddle yet after dealing with all of the emotions of this past weekend in conjunction with unpacking suitcases, scurrying to appointments and just getting back to our regular lives, i thought i'd share one of the best pasta dishes i've ever had.
for my birthday, somebody gave me an organic cookbook!
this is a great book because it is very diverse and divided into seasons. aaaand it's very well illustrated. the photographs are gorgeous and will make your mouth water!
last week i decided to pull some recipes from it and i have to tell ya, the Last-of-the-Summer Fettuccine is aaaaaamazing!!!!
so in case you'd like to try it for yourself, here you go!
1 pound fresh fettuccine
1/4 cup extra virgin olive oil
1 small red onion, thinly sliced
1/2 red bell pepper, thinly sliced
2 large garlic cloves, minced
1 jalapeño chili pepper, seeded and minced
1/4 cup tequila, optional
2 large tomatoes, seeded and chopped
1/2 cup fresh cilantro, chopped
2 tablespoons fresh oregano, chopped
4 ounces feta cheese, crumbled
1 avocado, halved, pitted, peeled and chopped
freshly ground black pepper
Cook the fettuccine according to the package directions. Drain and transfer to a large bowl.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for 2 minutes. Add the garlic, chile pepper, and tequila, if using, and cook for 1 minute.
Add the tomatoes, cilantro, and oregano and cook for 3 minutes, or until the tomatoes are soft.
Stir the cheese and avocado into the sauce. Stir and season with salt and black pepper to taste. Add the sauce to the pasta and toss well.
ENJOY!!! i know we certainly did!