How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Tuesday, February 18, 2014

Avocado and sun dried tomato fettucini

Another recipe from Intercourses: An aphrodisiac cookbook. This one mainly because we had some avocados, rather than for any romantic inclinations.

The recipe was simple, and I improvised a few things to come up with a rather tangy, and perhaps too acidic, sauce. Ultimately I used 5 sun dried tomatoes (in olive oil); a splash each of red wine vinegar and lime juice; about 2 T. chopped scallions; about 2T. Chopped green pepper; 2 T. chopped walnuts; 1 avocado; and a handful of shredded Parmesan cheese. Everything (except the cheese) was placed in the blender and mixed. The Parmesan was placed in a serving bowl and cooked fettuccini was added. The sauce was placed on top then all was mixed together. All of us ate this, but none of us raved about it. If we try it again we will use a lot less lime and vinegar, and more cheese.

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