Wednesday, May 22, 2013
eat this: lemon pepper pasta + brussel sprouts and bacon.
Yum! My mouth is watering just thinking about this meal, which we ate on Sunday evening. It was so easy to throw together, it almost didn't seem real. As Jeffrey likes to say, true restaurant quality. The pasta is from Trader Joe's. Simply prepare it as directed and coat with a dash of olive oil and salt. If you're like us then your love for parmesan cheese knows no bounds, so why not add that as well?!
The brussel sprouts with bacon is something I've seen floating around a lot these days, so I thought it must be tasty. Well, it was. I strongly suggest that you make this as soon as you can because it is SO. GOOD. (And, just for reference, I'm usually not all about people using periods. to. make. a. point, so you know I'm serious.) The recipe came from the New York Times. We prepared it as a side dish, although I'm sure it would be tasty tossed into the pasta (my personal preference would be to keep it separate, though). We used bacon instead of pancetta and we didn't use the chile or lemon juice, since our pasta was lemon-y enough. Enjoy! X, J&R