Hello. My name is Katy, and I am a month behind in blogging. I thought I could get away with this, since zero people read my blog... but alas, I have been found out.
Anyway, sometime back in April I made tilapia with pesto. The pesto was super yummy and flavorful which was a good thing because the tilapia was BLAND without it. I usually love tilapia, but I just haven't had much luck lately.
With the fish, I served one of my stand-by dishes-- cacio e pepe. In other words, noodles+cheese+black pepper= delicious. You can google this and find a thousand ways to make it, but my standard method is boil noodles in salty water to just a minute or so shy of my desired tenderness. Then, save a cup of the pasta water and drain the pasta. Meanwhile, heat 2 or so TBSP of olive oil in the pasta pan til it's realllllly hot. You can also throw some buttah in here (which I do when I have some). The, put the pasta back in and stir it around, and then pour the pasta water over it as needed. Throw in whatever kind of cheese you want (plain old parm is my favorite, but romano is decent too) crack a ton of black pepper over the top (and when you think you are done, just give it like two more shakes) and then lightly toss everything together. In theory, the cheese should stick to all of the noodles and make every bite taste salty and gooey, but sometimes you will end up with a giant ball of goopy cheese that is somehow not stuck to any pasta. It still tastes good if that happens, fyi.
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