DC has been pummeled with snow this season and it’s not stopping. In fact, we’re supposed to get hit this Friday and again on Tuesday. Like the good weather tracker that he is, 80 went to the store days before casual weather watchers panic for milk and bread and eggs.
Unlike me, he came home with hardly any fresh produce (although to his credit, they didn’t have my requests: brussels sprouts and winter squash and he’s not known to go off script). When I got home from the DC Food Blogger Happy Hour (DC is so dorky!) he showed off his new items, especially his Ken’s Lite Caesar dressing. But I scanned for our pending dinner, particularly noting the four sticks of butter.
And even though I dined on noodles for lunch with Tim, I couldn’t resist the ease of a quick pasta dish for dinner.
Butter Parsley Pasta
Place just enough butter in a pan to sautee chopped garlic and a shallot. Add in cooked whole wheat angel hair pasta (I didn’t drain the pasta, instead scooping the noodles directly into the pan, with pasta water still clinging to the strands), mix in about half a stick of butter, fresh parsley, red pepper flakes, coarse sea salt and freshly ground pepper. Grate parm cheese until your arm hurts. Mix. Plate with extra butter, cheese and salt.