Sunday, June 15, 2014

Pasta Primavera

Thursday 29 May
Wikipedia discusses the history of this dish, and mentions that it has no set ingredients, just the fresh vegetables of spring.

So today we quickly sautéed some local asparagus and oyster mushrooms, added cream to boil down, finished with a bit of grated lemon zest, and served over penne.  And if that's not springlike, nothing is.

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