1/14 fresh pasta with lemon/onion/pepper sauce

Its been exactly one month which is way to long to go between posts. I've been cooking this whole time, and plenty of decent things too. I blame the holidays and Tom and his stupid b-school distractions. Tom! Let's get back to basics!

And when I say basics, I mean butter.

Here is a very simple Mario Batali dish that can be thrown together in no time at all. It is sort of an italian/mexican hybrid dish; a tribute to the many mexican cooks who work in every kind of restaurant and influence flavors and preparation. The basic idea is to saute onions and jalapenos until nice and tender, throw in about 4 lemons worth of juice and zest, and then melt in one whole stick of butter. Just in case you want to know what a stick of butter looks like melting into a sauce, this is it:

**hint** lots of fresh ground black pepper is important here.

Toss with fresh parmesan and pecorino cheese:

Don't worry: I ate a huge portion of leftover brussel sprouts with pistachio nuts. That's right. It's healthy.