Hey there! So what have you guys been up to lately?
Me? Well, I got married.
(photo credit: Flashing Lights Photo + Design)
So more on all that at a later date. Today I want to talk about my family.
First, is it weird that it took me until a few months ago to realize how good I had it as a kid? I don’t mean in terms of like, athletic ability or popularity or anything (mainly because those were two things I was lacking in). I mean in terms of my family.
A few months ago my mom and I were talking to a neighbour, and she mentioned how often it was just the four of us growing up. We didn’t always have extended family close by, so the majority of time in my youth, it was just my mom, my dad, my sister and me. Until she said that, it had never occurred to me how much time we had spent together. And we were a great little foursome! We genuinely liked each other’s company. I remember laughing a lot (mainly at my dad). And we always had a lot of adult conversations – about the news or politics or the world around us.
So we were a family that was very rarely apart. And because my parents ran their own business, we were often invited to business lunches. And that’s how I discovered this pasta!
I’ve only ever found this pasta at Vittoria Trattoria in Ottawa’s Byward Market, which is a tragedy because it’s so delicious! The grapes might seem like a weird addition to pasta, but if you add them to the drained pasta and let them warm up, they lend this wonderful texture and sweetness that cuts some of that blue cheese zip. Their dish is a little fancier than mine: gorgonzola instead of the danish blue I picked up at Loblaws, stuffed pasta instead of radiatori. But in my defence, pasta that looks like tiny radiators is perfect for this because it catches so much of the sauce!
Pasta with Blue Cheese Sauce and Red Grapes
For the cheese sauce:
- 1 tbsp butter
- 1 tbsp flour
- 2 cups 2% milk
- 3.5 oz crumbled blue cheese
- salt and pepper to taste
- 2 cups red grapes, washed well and halved
- 2 cups dry pasta
Start by bringing a pot of salted water to a boil and cooking the pasta according to package directions. Once the pasta is cooked, drain and put back in the pot, adding the grapes to warm them slightly.
Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the flour and cook until fully combined. Whisk in the milk and cook until thickened, about five minutes. Once the sauce has thickened, add the cheese and salt and pepper. Taste for seasoning (I added a tiny bit more cheese at this point as I wanted a zippier taste!). Pour the sauce over the pasta and grapes and enjoy!