Here’s a recipe which Romina and I made through Blue Apron, which we’ve been subscribed to for a few weeks now.
This dish was a really interesting and filling vegetarian meal.
I can’t give you the whole recipe for obvious reasons, but it basically consisted of pasta with a sauce made out of Parmesan and mascarpone cheese, combined with corn, cherry tomatoes, and basil.
I found the concept of putting mascarpone cheese on pasta to be very interesting and creative. I actually had never cooked using mascarpone before, but I recognized its texture as it’s used in the filling of tiramisu, among other things.
I’m not really sure how this happened, but the corn they sent us was actually some of the best corn I’ve ever had.
Basically, you start out by heating up the corn in olive oil, with other seasonings:
When everything is cooked down, you add combine the mixture with cooked pasta, along with the mascarpone and Parmesan cheese. (The pasta they sent us was incredible as well and looked as though it had been made by hand).
The interesting thing about this meal is that you could also probably just follow the first part of the recipe (aka the vegetable part) and serve it alone as a side. It was pretty good on its own.
We aren’t sure we are going to continue our subscription indefinitely. With our schedules, it’s been hard to find time to cook together, which was kind of the point. The price is also a bit higher than we would want to pay in the long term.
But in the short term, the price has been worth it when you also factor in the fact that we are learning so much (at least, I am– R is a little more advanced than me). I didn’t know what mascarpone cheese was prior to this recipe, and I also never would have thought to fry corn kernels and cherry tomatoes together in olive oil.
So that’s all for this recipe, but there are more to come!