The
Green Peril
A Pasta Recipe
to delight all
The Green Peril was invented in sunny left coast Southern California.
The author had recently returned from a better bud butter seminar and
was anxious to test cook the goods. The Canny Bus was left at the airport
Sports Bar while the author flew home in all speed.
Dr. Jay was
ably assisted in the development of this classic by none other than his
Nancy wife. Together this adventurous pair provides the reader a big clue
that improvisation is the key to fun and frugal cooking.
Having arrived
back in Los Angeles, author and wife made a quick grocery trip and were
determined to clear out the refrigerator. The beauty of pasta is that
you can make it different every time. Remember. Don't forget to substitute
what you have on hand, what your budget will bear, and just what kinky
tastes fit your fancy. A note of caution about this recipe: Do not serve
to airplane pilots, other users of heavy machinery, nor practicing health
care workers. Avoid sharp objects after eating (no knife is necessary
in preparation or eating).
Green Peril
is delicate, creamy, and moderately dangerous
Ingredients:
One-package
spinach/ricotta cheese raviolis (dairy section)
1\4 Cup extra virgin olive oil
1\4 Cup Chardonnay
3-4 tablespoons of bud butter
1\2 mini tub of fresh artichoke/pesto sauce (dairy section)
2 grams crushed and powdered bud (White Widow or Blueberry preferred)
1-tablespoon basil
1-teaspoon coarse black pepper
3 medium shallots-chopped
3 cloves of garlic-crushed
1-teaspoon sea salt
Green Peril
Directions:
Heat olive
oil in a large skillet while setting one liter slightly salted water up
to boil.
Sauté
garlic and shallots until the shallots are just clear. Add pepper, basil,
and bud to skillet. Pour in wine and bring back to medium heat. Incorporate
the artichoke/pesto sauce. Bring to heat and simmer.
Add pasta
to boiling water and cook until firm but tender (al dente). Drain cooked
pasta and set aside.
Add bud butter
to simmering sauce blending in carefully. Add the drained pasta to the
sauce and gently blend. Serve in large bowls with Pecarrino Romano cheese
(go easy), fresh basil, and bud as garnish.
Side dishes
may include a fresh garden salad and hot buttered toast (you must make
sure all excess sauce is soaked up).
Recommended
Wine: Any decent Beaujolais
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