Once we arrived, we found that most of our cooking wasn't that much different than at home, though everything (especially things in the oven) took at least 15 minutes extra. We didn't have too many leftovers to deal with (one meal was dedicated to finishing up a few things we didn't polish off earlier) and discovered that breakfast was the meal at which everyone ate the most.
A few things got planned on the fly, including the following pasta salad. We had a third of a box of uncooked pasta, a quarter bag of frozen peas and a few dollops of sour cream that needed to be used, so I browsed the recipe magazines I brought and discovered something I could adapt. I think we all liked it better than what it was supposed to be!
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| Chip bought this plate in downtown Flagstaff! |
adapted from Cook's Country
serves 4
1 lb small shells or penne
2 c frozen peas
4 slices bacon
1 small onion, finely chopped
2 garlic cloves, minced
½ c sour cream
½ c grated Parmesan
1 T lemon juice
Pepper, to taste
1. Boil your water, add salt* and cook the pasta. Reserve ½ c water after it's cooked. Drain and return pasta to pot. Immediately add peas and stir to thaw.
2. Fry bacon, then remove to paper towel to drain. Crumble or chop the bacon. Fry onions over medium heat in the bacon grease left in the pan. Add garlic after a few minutes, fry about 30 seconds.
3. Add bacon, onions and garlic to pasta and peas. Stir to combine.
4. Add sour cream, cheese and lemon juice to pasta mixture. Add reserved pasta water to your desired creaminess**. Top with freshly ground pepper.
5. Chill in fridge until you're ready to eat!
*By using salted water, plus the addition of cheese and bacon, you will have enough salt in the whole salad without adding more.
**You may not need all of it.
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