Cardamon Roasted Tomato Pasta
I save almost every recipe my boyfriend gives me if it involves pasta, and this was one of TWO roasted tomato recipes he linked me, because I don't know. I substituted the cardamon pods with ground cardamon, the lemon zest with lemon juice, and the chicken stock with vegetable broth.
I took this picture in one try.
Anyway, so beineg a pasta lover, I'm very biased. I wolfed this down pretty contently. I will note, however, that I found the sauce to be quite bland. I think my problem is lemon zest substitutions; one teaspoon of lemon juice apparently calls for two TABLESPOONS of lemon juice. Those lemon zest strips they used are probably easily two teaspoons a piece, which means I should have added, uh, four tablespoons of lemon juice or eight for the original recipe amount. That's quite a bit of lemon juice.
So yeah, I imagine with the right amount of lemon it's quite zesty (hur), but I also found the cardamon to be surprisingly underwhelming. Maybe try more for a stronger flavour.
The tomatoes were great roasted though (I had to roast them for longer than instructed, for what it is worth), nice and juicy.
Also, you know, pasta. I will note that since this is a pretty light sauce, unless you LOVE the taste of gluten-free pasta, this may not work with them. I bet it'd match with buckwheat though.
Overall? 8/10 if the modifications I recommended end up working. I added it to my "Delicious" Bookmarks so hey. SOMETHING went right (the pasta).
Bonus Rating! I had some Rising Moon Organic Feta and Hazelnut Ravioli. I expected amazing because holy shit feta, hazelnuts, and squash? In ravioli?
They were the most underwhelming, unimpressive ravioli I've ever had. No joke. Freakin' Target brand cheese ravioli are tastier. I come from a place with lots of Italians, and I've had top of the line ravioli before. Those were not even CLOSE.
I do not recommend that ravioli, and quite possibly that whole brand. Bleh.
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