Penne with parmesan and orange.
You know those weeks that are overflowing with uncertainty, those that take you on a roller-coaster ride from the dizzying highs, to the terrifying lows through the creamy middles? Well, I’ve had one of those weeks, its true, and I’m not sure that this ride is going to end anytime soon, unfortunately. So, with no time or energy for elaborate complex or fiddly cooking adventures I was happy to stumble across this simple pasta recipe. Extra points for using up some of those many de-zested oranges lolling around in my fridge, slowing but surely hardening up, their sweet juices drying thanks to a recent orange zest heavy secret dinner escapade.
Now this dish is definitely not diet food, but the heavy rich cheese is lightened by the greenness of the parsley, the odd crunch of a sea salt flake and the unexpected tangy sweetness of the orange juice. Not every day food, but so comforting when you’ve had one of those days.
Penne with Parmesan and Orange
Adapted from Maurizio Terzini’s Penne Galbani
Serves 1, heartily.
150g dried ribbed penne,
20g butter
juice of 1 orange
15g flat leaf parsley (picked weight), washed and roughly chopped
25g parmesan, grated
15g taleggio, diced.
sea salt and cracked black pepper.
Cook penne in salted boiling water according to the packet instructions. When ready, drain really well, place in a heatproof bowl and mix all the ingredients together, seasoning to taste. You may need to add a little more orange juice.
Serve immediately.
This work, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.
7 Comments
orange in pasta. that’s interesting. might have to try it one day.
Love the quote hehehehe…Sure, I might offend a few of the blue-noses with my cocky stride and musky odor – oh, I’ll never be the darling of the so-called ‘City Fathers’ who cluck their tongues, stroke their beards, and talk about what’s to be done with this Homer Simpson!
Paremasan and lemon juice is very traditional with pasta. But I’ve never substituted it for orange juice. How was it? your penne looks like it can still stand, nicely al dente.
.-= SydneyCider´s last blog ..The Food Blog’s Secret Dinner @ Element Bistro =-.
I adore pasta – and the simpler the recipe, the better! This looks wonderful, I love the combination of flavors.
.-= Anne´s last blog ..Cherry Upside-Down Cake =-.
Mmm.. cheesy pasta.. The orange zest sounds like it’d add an interesting twist to the flavour. Actually – quite unusual, can’t think of any orange and cheese combinations off the top of my head.
Read your comment on Billy’s blog re the squeasel (that’s how i spell it) – i love it. It’s become a regular phrase for us whenever someone encounters something strange and unidentifiable – “I think you call it a squeasel”. Lol!
.-= Forager´s last blog ..Nonno’s gnocchi with pork and veal sugo =-.
Gotta love a quick and easy dinner with pasta. I wonder if I can use the millions of kaffir limes sitting on my grass for this.
.-= Howard´s last blog ..Aria Chocolate tart recipe, Masterchef =-.
I love the sound of this – especially the citrus twist. Cannot wait to try it (although it will not look even as semi-photogenic as yours did!)
.-= Lee Tran´s last blog ..Menu changes at Bourke Street Bakery, Alexandria =-.
Simon Food Favourites: It was citrusy interesting.
SydneyCider: bwahaha! Actually, i cooked the pasta just a smidgen too much for my liking. I really enjoying the fragrance of the orange with the sharp cheese, though this certainly isn’t an every-day dish.
Anne: Thank you, I love a pasta sauce that can be prepared in the time it takes the pasta to cook!
Forager: SQUEASEL! Haha, hilarious. Orange and cheese is unusual, agreed.
Howard: I have never actually used the kaffir lime fruit but I feel they may be a little too sharp and overpowering for this dish. Surely there is a better use for your kaffir lime overabundance, I’d gratefully accept some
Lee Tran: Oh thank you!