One Dish, Two Pastas

Half-and-Half Pasta

Ever seen a bowl of soup that had tomato in one side and split-pea in the other?  Perhaps with a line of cream down the middle?  It’s a bit like modern art in a soupbowl.

As a kid, I always used to want the red-and-green option…despite the fact that I didn’t  like split-pea soup.  The colors, I thought, were cool enough to offset the flavor of the pea.  (Now that I’m an adult, I actually like the green part.  Amazing how our tastebuds evolve!)

I used that same let’s-share-the-plate idea to create a quick, easy bi-pasta meal:  I tossed half of the noodles with leftover creamed spinach and half with palomino sauce (which I made by stirring a soft mushroom Brie into marinara sauce over low heat until the cheese melted). The switcheroo effect is highlighted by the addition of sliced grape tomatoes on the green side and a sprig of fresh basil on the red side.

You could do this with any smooth sauces — pesto would also be a great companion for the marinara, or combine fettucini alfredo with puttanesca sauce for a nouveau-artsy look (puttanesca is typically made with capers, anchovies, and black olives).  You could even purée a leftover soup to make a unique, chunky-smooth sauce.  No matter which sauce you choose or which color scheme graces their plates, your guests will be impressed!

Tags: basil, brie, cream, marinara, pasta, spinach