So it happens, today is Sunday and the paycheck doesn’t arrive until Thursday. There’s a bit of this and that left over to expand into enough meals for five days. Winter has arrived in the Northeast and on this cold, sunny day, we make the best of it.
Always, be sure the hands, surfaces, knives and kitchen ware are clean.
Always, allow the ingredients to come to room temperature prior to cooking
Recipe: 30 minutes to cook and serve
The leftovers include:
1/3 Columbus Chorizo salame
2 ounces BelGioioso Four Cheeses (Asiago, Fontina, Parmesan, Provolone)
1/2 bag frozen Hannaford brand peas
1/2 box Hannaford brand Gemelli macaroni
Herb Blend Salt Free Frontier All Purpose Seasoning
As the peas and pasta are cooking on the stovetop, mince the salame. In a bowl, combine salame, cooked peas and garlic (to taste).
The pasta is cooked al dente. It should be firm to the bite. Save some of the pasta water and drain into a collander. DO NOT RINSE. The secret to good pasta is to not rinse. While it is still hot, blend in cracked pepper, herbs and cheese. Stir until combined. Blend in the salame and peas mixture. Blend the two well.
Columbus Chorizo salame has a bit of heat to it with smoked paprika and garlic. The salame is fresh, gluten and msg free. BelGioioso Four Cheeses are lovely blended into any pasta or on pizza. The taste is smooth and melts beautifully on hot macaroni. No salt is added to this recipe. There is no need. Frontier Salt Free Herb Blend provides excellent flavors to compensate.
For a single person, it’s meals for several days. For a family, it’s one fantastic comfort food dish. What looked like a small amount of foods became an abundant one dish meal.
Serve on a warmed plate with a dry red Italian wine. At the last minute, squirt on some lemon juice. È delizioso!