Day 2: Ham and veggie pasta

Day 2 of being gluten, dairy and egg free.

I now have a homestay student who’s staying with me, so she’s gonna have the same diet hahaha. Although I used gluten free fusilli pasta for me and regular spaghetti for her.

I didn’t have the right sauce to pasta ratio going so the pasta was a bit plain… I probably simmered it too long and so the sauce was less watery than I’d like. Will need to adjust next time…17126232_403612323327568_3485865723098562560_n

Ingredients:

Diced up the onions and threw that in the woke to make it nice and fragrant, then added in the chopped up carrots and corn. Covered and let cook while the pasta was being cooked in a different pot. I had 3 stove tops on at this point because I needed to separate out the gluten pasta and the sans gluten pasta…

Then I turned on a 4th burner! Needed to pan fry my meat in a can 🙂 Cubed it and fried them up to a crisp.

Although the dish was a wee bit bland, the saltiness from the ham gave it a nice kick.

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Mmm… Almond pesto linguine

I’m not one for big box chain shops and restaurants, but when it’s a work lunch and we need to go somewhere close, easy and agreed to by everyone, Tap & Barrel will do.

I’ve gotten a little bored of their menu because Tap is the go to place for lunch, I’ve been there too many times. Today I chose the Almond Pesto Linguine for $16.95 and was pleasantly surprised. I enjoyed the dish more than I thought I would – it helps that I like pesto 🙂

What I didn’t like about the dish was that there was a substantially large pool of oil at the bottom of my plate, so much that I started using the spoon to separate the pasta and chicken so the oil could drip down into the plate. Yes, that was a bit gross but overall the dish was tasty. Altho, I probably wouldn’t order it again.

The dish included sauteed chicken, handmade almond pesto, garlic shallot cream, grape tomatoes and feta.