Pasta with Onions, Peas, and Cheese

  • Pasta
  • Frozen peas
  • 1 red onion
  • 3 cloves garlic
  • Feta

Prepare the pasta according to the directions on the package; heat the peas in the microwave. Slice the onion thinly and sautee in oil with pressed garlic for ~10 min. Chop or crumble the feta into smallish pieces. Add the peas to the onions once they have cooked, and just at the end add the feta and turn the heat off; this will allow the feta to soften and melt but not completely disappear. Serve over pasta.


Made this last night as a “let’s clean up things out of the fridge and freezer,”, and it turned out really well: The sweetness of the onions and the peas contrasted with the sharpness of the cheese.

Pasta Peperonata

  • 4 T olive oil
  • 1 clove garlic, finely chopped
  • 1 large onion, chopped
  • 1 small eggplant, in pieces
  • 1 yellow pepper, in strips
  • 1 red pepper, in strips
  • 6 small tomatoes, in quarters
  • 2 T balsamic vinegar
  • Salt, pepper, chili to taste
  • 500 g spaghetti
  • fresh basil
  • fresh pecorino

Heat the oil and cook the garlic and onion for 2 minutes. Add the eggplant, peppers, tomatoes, vinegar, and 2 T water. Cook for 10 minutes.

Cook the pasta according to the directions on the package.

Season the vegetables and cook another 10 min. or until tender. Mix with spaghetti and serve with fresh basil and cheese.

Credits: Aller Hande


2014-05-20: Quick to put together, nice and spicy. We used halved cherry tomatoes.

Bloemkoolpasta met Leidse Kaas

  • 300 g large macaroni
  • 1 cauliflower head, in rosettes
  • 50 g butter
  • 50 g(= 1.76 oz) flour
  • 600 ml 2% milk
  • 125 old cheese, grated
  • 2 tomatoes, in slices

Preheat the oven to 200 C. Cook the pasta and the cauliflower in separate bowls, and drain and mix together. Melt the butter in a sauce pan and brown the flour in it. Add the milk, and bring to a boil, stirring until all the flour is dissolved. Add the cheese and stir until melted into a thick sauce.

Put the pasta/cauliflower mixture in a large glass baking tray. Pour the cheese sauce over the top, and lay the sliced tomatoes on top of that. Bake ~25 min. until browned.

Credits:

Käsespätzle

  • 500g dried spätzle
  • ~500g grated cheese, a mix of Gouda, Parmesan, and one other random Bavarian cheese since I didn’t see Gruyere or Emmentaler at the store. More would not be bad.
  • 3 onions (could easily have doubled this)
  • butter

Bring water to boil, cook spätzle. Slice the onions into thin rings, and fry in butter over low heat until they begin to brown.

Butter a big glass baking tray. Layer spätzle, onions, and cheese as many times as you can (I got three), with cheese being the topmost layer. Put in 200C oven, bake ~7-10 minutes until browning.

Enjoy with spicy sausages. Also good with mushrooms and bacon added.

Credits: Originally posted on LJ


11-04-2013: Made with bacon bits and mushrooms, Parmesan, Bayernthaler, and Leerdammer. Cook the bacon bits first, then remove from pan and use bacon grease along with butter to fry onions and mushrooms.

27-10-2013: Made with 125g Parmesan, 200g Emmentaler, and 200g Gruyere — a very good mix, turned out nice and cheesy. Also, 5 (small) onions, a comparable amount of mushrooms, and the good lardons.