Penne with Portobellos

Tues. 6 March
Once again, we thought we ate this every other week, but it turns out that the last time was way back in September.
This dish is always better if you have fresh herbs from the garden. Parsley is just beginning to come back after February's icy spell, and the thyme never retreated, though it got a bit crisp. But I didn't dare clip the rosemary, huddled under its cloche. We'll see if it survives to season our next dish of portobellos.