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.

Ingredients:
Angel Hair Pasta
Morning Star Garden Veggie Patty
Frozen Peas
Frozen "Fresh" Bread Crumbs
Val d'Aosta Fontina
Parmiggiano Reggiano
Fresh Parsley

Recipe:
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.