Cooking With What You Have (2): Post Drinks Hunger
After an evening at Ten Bells in the Lower East Side, where I started with a glass of Briseau 2005 Kharakter (off dry, dark yellow, pear drops, almonds, great acidity) and subsequently split a bottle of Agnès et René Mosse 2007 Anjou Blanc Bonnes Blanches (young, tight, decanted, opened up nicely, good), I realized I had omitted to enjoy any of the lovely sounding food offerings. I had thoughts of picking up some pizza, but decided to make do with what I had in the fridge, freezer, and pantry. I made a very simple, tasty, and reasonably healthy pasta dish.
Angel Hair Pasta
Morning Star Garden Veggie Patty
Frozen "Fresh" Bread Crumbs
Val d'Aosta Fontina
Cook the pasta in boiling salted water. Defrost the veggie patty in the microwave and chop into small pieces. In a skillet over medium high heat, add olive oil, the de-frosted veggie patty and the frozen peas. Season with salt and pepper. After a couple of minutes, add the cooked pasta, with a little pasta water. Grate some cheeses (fontina and parmiggiano) onto the mixture and toss. If the pasta is a little tight, add some more pasta water. Check for seasoning. Toss in the breadcrumbs and the parsely. Serve.
It would have even better with some red pepper flakes to add a little kick, but the fontina cheese gave it some depth, the veggie patty some "meat", and the parsley some freshness.