Today was my turn to treat my wonderful husband, father to these fabulous children of mine, and his father, the rocket scientist, to dinner! I will put all sarcastic comments aside about how unusual it is for me to cook for him, and just say: I am happy to celebrate the wonder of Dads!
The elder Dad, has been a dedicated advisor for his boys since they were born! And *wow*, does he love his grandchildren! And he’s exorbitantly proud of his family.
My husband, another dedicated Dad, was the most excited father in the delivery room! He practically jumped out of his skin to get his hands on his babies! He never missed a school event, a recital or an opportunity to just hang out with his kids. He’s the best!
This is inspired by an old newspaper recipe from the Hartford Courant.
Lentils, Goat Cheese and Pasta
- 10 oz Bow Tie Pasta (cooked)
- 1 Tbsp olive oil
- 2 chopped onions
- 4 garlic cloves, minced
- 2 ribs of celery, sliced
- 2 cups cherry tomatoes
- 2 cups sugar snap peas
- 2 cups cooked lentils
- 6 oz crumbled goat cheese
While the pasta boils, sauté the onions, garlic, and celery until translucent:
Next, add the cherry tomatoes and the lentils and sauté for a couple of minutes:
(doesn’t this look fabulous?!)
Next, throw in the sugar snap peas (mine were fresh picked from the backyard garden) and continue cooking until the peas are barely cooked. Then stir in the crumbled goat cheese.
(I was so excited, it blurred)
I put a bunch of arugula in the bowl and then plopped the finished pasta and lentils on top and tossed! Season with salt and pepper and ENJOY!
- roasted apricots with goat cheese. (frugalfoodiefamily.com)
- Enhancing Your Dinner With Low-Fat Lentil Lemon Soup (lowfat.answers.com)
- Goat Cheese Stuffed Peppadew Peppers (hiphostessblog.com)