I’ve got to say right off the bat how hilarious and fitting it is that I got a picture of both of these in their leftover containers. They were so forgettable that I didn’t even remember to take a picture. Well, I had company over for the first one, so I was a little distracted. But still. Those pictures sum this up quite nicely. I didn’t even plan it like that.
Everyday Food has a bad habit of including recipes for pasta dishes that don’t really have a sauce, they just have some ingredients to top the pasta and some directions about using reserved pasta water and the residue from other ingredients to “coat the pasta.” These recipes are almost always disappointing. These two were prime examples.
Take the whole-wheat pasta with kale and fontina. It has bacon and garlic in it. It’s got kale. It’s got cheese. Okee doke, right? Eh, not really. The kale, bacon, and cheese kind of clumped together, so those bites where you got those were amazing, but all of the other bites were just a mouthful of wet noodles. Not great. I did appreciate that this recipe used chicken broth instead of water. That definitely gave it more flavor than the “add reserved pasta water” recipes. And it gets points for bacon. This one gets a B-.
Before I move on, I should mention that this recipe was made so D could carbo-load for the marathon. Go D! Run run go fast!
The tortellini in broth with escarole gets a C. It too uses chicken broth instead of water and, again, that’s a good thing. But it is otherwise just a glorified soup. Broth and bay leaf, escarole (I could only find kale), and cheese tortellini. It’s not bad. It’s just average.