We really enjoyed it last night. I made several ingredient adjustments, but the integrity of the dish held up and we'll make this again.
Dressing: I started out making 1/2 the amount (only had regular dijon and not the coarse, so this may have affected things as well) and it was too mustardy and lemony for the Larry Factor. Final adjustments ended up with a ratio of: full amount of oil blended with half the amount of mustard and half the lemon plus kosher salt and fresh ground pepper to taste. We liked it very much.
Dish: I only had whole wheat and spelt pastas, so I used 5 oz of dry wide egg noodles instead. Used about 20 large cherry tomatoes. Added 1 TBL rinsed capers, then sauteed a shallot (no green onions) and red/yellow/green peppers that had been stored in the freezer. I know it's all supposed to be fresh and uncooked, but we don't like raw onion and the freezer affected the crispness of the peppers. Briefly sauteeing them was perfect. I also threw in some snow peas because they were there.
Only had about 1/2 C of seasoned crumbled feta but that amount worked perfectly.
We used about 1/4 of the dressing on the pasta and then drizzled some on grilled japanese eggplant, then dusted that with some zested Romano cheese.
All in all a thoroughly enjoyable meal. Thanks!
http://eat.at/swap/forum1/123443_Made_this_on_Fathers_Day__A_huge_hit__Rec__Lemon_Pasta_with_Tomatoes_and_Feta
Dressing: I started out making 1/2 the amount (only had regular dijon and not the coarse, so this may have affected things as well) and it was too mustardy and lemony for the Larry Factor. Final adjustments ended up with a ratio of: full amount of oil blended with half the amount of mustard and half the lemon plus kosher salt and fresh ground pepper to taste. We liked it very much.
Dish: I only had whole wheat and spelt pastas, so I used 5 oz of dry wide egg noodles instead. Used about 20 large cherry tomatoes. Added 1 TBL rinsed capers, then sauteed a shallot (no green onions) and red/yellow/green peppers that had been stored in the freezer. I know it's all supposed to be fresh and uncooked, but we don't like raw onion and the freezer affected the crispness of the peppers. Briefly sauteeing them was perfect. I also threw in some snow peas because they were there.
Only had about 1/2 C of seasoned crumbled feta but that amount worked perfectly.
We used about 1/4 of the dressing on the pasta and then drizzled some on grilled japanese eggplant, then dusted that with some zested Romano cheese.
All in all a thoroughly enjoyable meal. Thanks!
http://eat.at/swap/forum1/123443_Made_this_on_Fathers_Day__A_huge_hit__Rec__Lemon_Pasta_with_Tomatoes_and_Feta