In that other viral way, a new pasta with feta and tomato recipe seems to have
invaded all corners of the web.
I made it once. In addition to the vaunted simplicity, I can see why. A pasta dish with an entirely new flavor. OTOH, it
was kinda dense and the flavor got somehow monotonous after a while.
Today, I did my version of it, with various add-ons to add to taste.
<https://photos.app.goo.gl/7RURuqKpFxbjR9FA8>
With them to break up the texture and offer some variation in flavors, we quite liked it. The marinated artichoke hearts
were a particularly good addition; I had to get up and cut up some more from the jar.
With the left-overs, I'm thinking of adding peas.
The version I mostly followed.
<https://www.washingtonpost.com/recipes/baked-feta-pasta/17767/>
--
What if the Hokey Pokey *IS* what it's all about?
--
_________________________________________________________________
Options: http://lists.thomasclausen.net/mailman/listinfo/olympus
Archives: http://lists.thomasclausen.net/mailman/private/olympus/
Themed Olympus Photo Exhibition: http://www.tope.nl/
|