So here’s something to chew on:
I am a food blogger without a camera. That’s right. I am cameraless. I cook, I arrange, I let my company know they have to wait a bit for me to shoot the dinner, and then… nothing. I just stand there like a fool and then we eat.
No, actually, I take pictures with my phone, which is almost as bad.
And here is something else: About half of the content here on Meze Theory was recently lost due to human error (read: me… I happened). So now, not only can I not give you great photo quality for a while, but tons of lovely images and recipes that used to fill the archives are gone.
These images of this simple and delicious spaghetti dish have luckily been on my instagram since the time of the non-negotiable square.
But positivity runs in my circle, so I’m planning to catch it pretty soon and figure out a nifty photo solution (Tried IKEA-hacking a lightbox yesterday. No dice). A lot of exciting content is in the works. Until then, I hope you’ll stick around for the recipes.
- 18 oz. (500 g) uncooked spaghetti
- 8 oz. (225 g) goat cheese (I've made this with chèvre, and Greek Katiki Domokou)
- salt and freshly ground pepper
- a handful of grated Parmesan
- a squeeze of lemon juice
- 1 cup walnuts, roughly chopped
- a handful of fresh basil leaves
- 7 oz. (200 g) prosciutto
- Start by toasting your walnuts in a dry pan until fragrant.
- Cook your pasta as described on the package. Before draining, reserve 1 1/2 cup of the pasta water.
- Pour about half of the reserved pasta water back into the pot. Add the goat cheese and stir to combine. Add more pasta water as needed to make a sauce. Season to taste with salt and pepper.
- Add the pasta to the sauce and toss to combine. Add the Parmesan, lemon juice, and most of the basil and walnuts.
- Serve the pasta topped with the rest of the basil leaves, walnuts, and strips of prosciutto.