Given that every other dish I cook these days is one that I’ve never cooked before, I think I’ve discovered which ones will be permanently added to the repertoire and which ones might never get made again. It’s that subtle craving that comes back a week or two after I first make the dish. A couple of recipes over the last few months just haven’t really made the cut (Cincinnati chili, shepherd’s pie, enchiladas verdes)–they weren’t bad, they just didn’t inspire cravings (well, the enchiladas were really too spicy). So the latest dish that actually made it onto the table a second time was Jamie Oliver’s pasta with creme fraiche, pancetta, peas, mint, and lemon. Another Jamie recipe, pasta with Italian sausage, white wine, dried chili peppers and parsley, was just too peppery–or maybe I’m losing the spicy food toughness I once had.
The first time I cooked the pasta-and-pea recipe I wasn’t too sure about it–it was flavorful, but the flavors were a little odd. The problem might have been that I used sour cream instead of creme fraiche. All I know is that this time around it was delicious, and it reheats really well. I think I used a bit more lemon, and the mint really makes it pop. It’s quick, affordable, and it’s even got veggies! And as usual, I polished it off before I could take a picture.