Wednesday, November 9, 2011
I sit here in Spring Hill, waiting for a good friend and eating a yogurt I bought instead of a coffee (feeling virtuous), thinking about all the things I have to do at home (feeling delinquent). Half-unpacked suitcases, overflowing recycling bins, and a garage that would give small children nightmares. (It gives me nightmares!) I've got writing to do, and preparations for my first-ever market stall. Ideas crowd my brain, begging for time and money to become - like Pinocchio - real.
But you know what?
This is real.
Spending time with a friend who needs a friend. Going out for a coffee with my daughter. All these little things that don't get put on my to-do list, but which make me - and the people I care about - happy.
And tonight, when I get home, I think I'll open a bottle of red and make this simple but utterly devine pasta dish. And serve up dinner on my salvaged coffee table and remember that life is more than lists. And that it's friends, not papers, that come to share dinner with me.
Creamy Pepita and Parmesan Pasta
500 g pasta, cooked to directions
2 organic egg yolks
4 Tbs butter
4 handfuls grated parmesan (+ another for sprinkling)
2 tsp mixed herbs
3 handfuls crushed toasted pepitas* (do it yourself, in a skillet over medium heat till they start to pop)
1 tsp salt, or to taste
*or pumpkin seeds
**Try to use organic ingredients when you can.
1. Simply swirl the egg yolks in the bottom of a large dish, add the cooked, drained pasta - still hot from the stove - and the rest of the ingredients. Mix well.
NOTE: The egg yolks lend this dish a smooth creaminess that shouldn't be missed - and in case the idea of raw eggs freaks you out, they cook slightly as you stir in the hot pasta.
This should cost you around $2 per serving, if made with all organic ingredients. Outside Australia it'll likely be cheaper.