Last night I decided to cook one of my favorite dishes that actually has vegetables in it make up for all of the horrible things I’ve been eating lately. My dad’s tomato asparagus pasta is delicious and really simple to make. Well, in theory. I’ve made it plenty of times before, but this time I accidentally added 1 Tbsp parsley and 1/4 cup oregano…instead of 1 Tbsp oregano and 1/4 cup parsley.
That is way too much fucking oregano.
It was so disgusting to attempt to eat, like munching on pure oregano, that I had to throw my pasta, veggies and all, back in the strainer and rinse it off. I know I was probably rinsing away all other sorts of seasonings and delicious juices, but it was better than oregano mulch. It’s decent now, but not as delicious as usual. Sigh.
Though as a perk, it seems my original terrifying run in with the pie was mostly a fluke. I took one for the team and ate most of the pie in the name of science, and I’ve yet to have a similar reaction. See, this is why it’s good to test your hypotheses! Otherwise I would have thrown away a perfectly good pie.
In case any of you are brave enough to try to pie yourself, here’s the recipe. I promise it won’t induce stomach aches as a long as you actually use unspoiled ingredients:
Jen’s Dangerous Peanut Butter Pie
1 prepared chocolate cookie pie crust
About 6 heaping spoonfuls of creamy peanut butter
8 oz. cream cheese (at room temperature)
½ cup sugar
12 oz. container of Cool Whip
1 11.75 oz jar Smucker’s Hot Fudge Ice Cream Topping
In a medium bowl, mix together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie. Place hot fudge into microwave safe bowl or glass measuring cup. Microwave for 20 seconds (or maybe longer, depending on your microwave). Spread hot fudge over pie to cover the peanut butter layer. Place in freezer for about an hour, then refrigerate afterwards. If you want to make it look fancy, just before serving, spread the remaining whipped topping over hot fudge layer, being careful not to mix the two layers, and drizzle a design with left over hot fudge.
Note: I always tend to make too much filling, so then my hot fudge wants to overflow, so either make a little less filling or pour the hot fudge in first and then the peanut butter filling on top. Or create a delicious mess like me.