So this took more prep time than I had anticipated. If I could do it over again I'd put the pasta in after I had diced the potatoes and sliced the shallots. The grocery store also didn't have ricotta so I added feta cheese to Compton's (as shown) and goat cheese to mine. I also think I may have over cooked the potatoes slightly. When I do it again I would not cook it 10 minutes covered and then 3-5 more minutes. I'd probably just go with 7 minutes covered and then add the shallots and rosemary and go for 3 more uncovered.
Rachel gives it 4 stars. I really enjoyed the flavor of the potatoes and shallots. I would make this as possibly a side dish to a meal again. I liked it mixed in with the pasta but thought the dish was too dry... some type of sauce would have been nice with it. I'm clueless as to what might have gone well with it. Any suggestions?
Compton gives it 4 stars. He liked the way the way the cheeses worked together as well as the combination of the potatoes and the pasta. He thinks that thinner pasta (maybe angel hair?) would have been better.
Starting week 2 tomorrow and already making a big substitution but the recipe included pork and well, I just can't do that. Though I should mention that Compton pointed out to me that I not only like bacon but also pepperoni and ham. Duly noted.
In Italy I actually ate pasta with pumpkin. It was pretty good. Hmmm...what else can we put in pasta...?
ReplyDeleteYums. I vote for angel hair pasta! You prolly just need to do some research/experimenting, but I feel like you should be able to make a sweet potato reduction or something where you could get yourself a nice, savory or sweet drizzle from the pan you prepped the potatoes in? I'm brainstorming, but I'm sure there's like a cooking wine or some spices that you could mix together for a light sauce.
ReplyDeleteI'mma try this one though. Looks great and I love ricotta cheese. Hmmm. Good stuff!