October goals are going pretty well. Ok, so I’ve only done one of them, but I have been doing some shopping for the military-inspired jacket. So far there are a few at ASOS I like, plus there’s the version at Nasty Gal that I posted but that I’m having second thoughts about.
We have an abundance of Trader Joe’s tortellini in the house, so I thought I’d get going on making the tortellini recipe I posted. I’ve been wanting to try it out for awhile and I had a whole mess of vegetables and other delicious things to go in with it, so I figured I’d give it a whirl.
I’m going to be up front about something right away: I do not follow recipes. Essentially, I look at pictures and try to recreate them, with little to no acknowledgment of the recipe that initially inspired the hunger pangs to begin with. I know it’s dumb and I end up with some questionable entrees from time to time, but whatever, the kitchen is an adventure, right?
However. Pasta is pretty simple, so I didn’t think I’d screw this up. I’ll outline what I did, but if you want to make this, adjust as you feel necessary.
Boil pasta. I used 1/2 a bag of TJ’s Tortellini. Drain and set aside.
While pasta is boiling, sauté the following:
– clove or 2 of garlic
– 1/2 a white onion
– a little olive oil
Once those bad boys are done, throw in:
– some frozen peas (they thaw really quickly)
– cherry tomatoes, halved
– red jalapeño pepper, chopped up (I keep the seeds in, I like it spicy)
Let that cook down a bit. Add 1/4 cup of white wine.
Once the wine cooks down, throw in 1/2 cup of heavy cream (and some parmesan cheese, if you’re so inclined).
Dump the pasta in with the veggies. mix around till coated. Serve.
The original recipe called for pine nuts, but those bad boys are pricey. Also, it didn’t call for heavy cream, but I had some left over from another recipe, so I figured why not?
Dinner was a success – in fact, we both ate it for lunch the following day, which is a pretty big feat for me.