Thursday 12 March
The weather is becoming positively
springlike, and we've got a crisperful of vegetables. Time for Pasta Primavera, an infinitely
adaptable recipe.
Ours was made with a panful of snap
peas, asparagus, zucchini, yellow and red bell pepper, drenched with some heavy
cream, and sprinkled with lemon zest and grated asiago cheese.
There were so many vegetables we only boiled
four ounces of penne, which was just about perfect; otherwise it wouldn't have fit on the plates.
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