Who knew that these four simple ingredients could serve up a homey, comforting, light meal? I do now.
Last night Gene was out helping a friend move a bunch of furniture so I was left on my own for dinner. Just yesterday morning I was saying I'm determined to get back into fresh meals packed with nutrition most of the time and away from grabbing something drive-through or take-out. Last night was the first challenge of my new resolve/rededication. I chose a simple pasta over a burger and I'm so glad I did.
The four ingredients above complimented each other perfectly. I tossed the warm pasta that I had boiled in salted water with a splash of chicken stock with a couple of Tbsp of omega-3 loaded walnut oil and a few drops of truffle juice. Then I re-seasoned the pasta with the very finely ground and light Maine lemon salt. At that point I could have stopped. I couldn't wait to dig in because the smell, woodsy and citrussy, made it an act of willpower to finish grating a little truffle and asiago on top, let alone taking the time to photograph the dish. But even with "all that", once the pasta was cooked, the whole dish took less than five minutes to put together.
You know what really surprised me? As light and subtle as that pasta was I ate less than half (but all of the truffle bits) and was well-satiated for the evening. I've never had truffles before so I have nothing to compare this too, but what I ate I really liked and the walnut oil set it off well. The only word I can use to describe the taste is woodsy. Sort of along the mushroom line but not exactly, something primordially satisfying to the senses.