Thursday
April 19
We are
bravely carrying on eating the products of spring while we can, though we must
say that it's becoming a problem to find something new to do with
asparagus. This time we went to
the appositely named Pasta Primavera.
Barbara had just seen Lidia Bastianich make hers with little but the vegetables
and a chopped tomato or two, so that's what we did. She
blanches her vegetables, though, and we only blanched and peeled our fava beans. The asparagus, zucchini, parsley and
scallions were just sautéed, making a lovely green panful.
At the
end, we chopped and threw in one big roma tomato, and that was all we
needed. The fresh spring flavors
came through as they wouldn't have with a cream sauce.
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