Monday 16 June
We bought a bag of fresh peas from
the Summertown Farmers' market, de-podded them, boiled a bit, then added them
to a pan of butter and double cream; boiled that down a bit, and tossed in some
cooked penne. At last, we showered in a
4-oz. packet of smoked salmon, torn into shreds.
It had all the virtues of pasta al salmone, and the peas of paglia e fieno.
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