“The fastest way to a man’s heart is through his stomach.”
It’s an old idiom, something I can picture my grandmother maybe saying to my mother in the 1960’s. Even then, I can picture my mother rolling her teenage “this is the age of women’s liberation!” eyes at her mother and walking right out of the kitchen. I, myself, have never been much for housework or cooking. I do my best, but I’m no Martha Stewart.
Fortunately, I married a man who is way more interested in cooking than I am, and he is really good at it. He’s adventurous and only consults with recipes as a framework, ultimately he’ll decide if he wants more of this and less of that. Before we had kids, we spent a lot of time in the kitchen together. We worked as a team to divide and conquer a meal, though I really was just the sous chef taking direction from him. Nowadays it works much better if one of us tackles the meal and the other one distracts the kids and keeps them out of the kitchen. On any given weeknight, it is not uncommon for him to whip up some fettuccini alfredo or chicken tacos even after he’s worked a full day and clawed his way through traffic to get home. Believe me, I know how lucky I am.
Once in awhile I’ll be prepared enough to have dinner ready when he gets home. Since, as I said, he’s the better chef between the two of us, cooking for him can be intimidating. Still, I have a small arsenal of dishes that I make that he loves. While I wouldn’t totally subscribe to the old saying about the way to a man’s heart, it is easy to see on his face as he’s eating a meal I’ve made how pleased he is. I know he feels loved when I take the time to make one of his favorites just as much as I do when he makes one of mine. I asked him, of the meals I make that are his favorites, which should I share with you, and this is the one he chose.
Brown Butter Farfalle with Bacon, Tomatoes, and Goat Cheese
1 lb Farfalle Noodles
5 tablespoons unsalted butter
1 pint cherry or grape tomatoes (halved)
½ lb bacon, cooked and crumbled
1 cup frozen peas
1 teaspoon finely grated lemon zest, plus one tablespoon fresh lemon juice
½ cup shredded parmesan cheese
½ cup kalamata olives coarsely chopped (optional)
4 oz. goat cheese, crumbled
1. Cook the pasta according to the package directions.
2. Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently with a wooden spoon, 2 to 3 minutes.
3. The butter will form a bit of foam and then, as you stir frequently, will begin to clarify and turn brown. Once the butter has become golden (it should have a nutty aroma) add the tomatoes, peas, and bacon.
Cook, tossing occasionally until the tomatoes have softened and the peas have defrosted, 4 to 5 minutes more.
4. Add the cooked pasta, lemon zest and juice, and salt and pepper to combine.
5. Transfer to a large serving bowl. Add parmesan and toss again.
(At this point, you could add the kalamata olives as well)
6. Top each individual bowl with a bit of crumbled goat cheese and serve immediately.
This recipe makes enough to serve our family of four; our little girls really gobble it up!
Maybe there is something you could make for your sweetie this week to love them more purposefully.
Consider making a meal as just one ingredient in your personal recipe to #staymarried.
You are reading Day 7 in our 31 Days of Loving on Purpose series.
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