Pasta with Potatoes

I know that my first post in January should be something healthier, something involving #detox, #cleanse, and #cleaneating.  I know that the first days of January are filled with aspiration and ardor – the pubs empty, the gyms crammed, the office cafeterias packed with determined homemade salads. I know that everyone’s attempting to become a better version of themselves, which generally involves being “healthier”, which usually means weight loss, which often can be detrimental mentally.  Because so many of these new year resolutions fail. These unsuccessful resolutions can in turn make you feel like a failure. And when these failures are linked to body image, well, that’s unhealthy.

I wanted to share something comforting with you today, especially if you, too, find January to be the Monday of months.
potato pasta
Pasta with potatoes. It’s a dish best served in a bowl that you can cradle on a coach under a throw. It’s real food, it’s food you should feel good about eating. Especially in this cold winter weather when the last thing you need is a cold salad.
pasta potatoes
Serves 2
Ingredients
180g pasta
1 shallot, finely chopped
1 sprig rosemary, leaves finely chopped
150g baking potatoes, cut into 5mm cubes
50g parmesan (or more)
2 tbsp of creme fraiche

Method
Bring a pot of salted water to the boil and then add your pasta. Cook for 2 minutes less than what the packaging tells you to do. Drain the pasta and reserve the pasta water.

While your pasta is cooking, fry the shallot in olive oil over low heat until softened and translucent. Turn the heat up to medium, add the rosemary and the potatoes and cook until potatoes are slightly softened.

Toss in the pasta, and a small ladle full of the cooking water, stirring and tossing until the sauce coats the pasta. You may need to add another bit of water if the pasta is still too al dente to your liking. Then stir in the parmesan in two additions, so that it coats the pasta nicely before stirring in the creme fraiche. Taste and season with some freshly ground pepper and salt.

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