Wednesday 19 August
Holt used some of our last year's crop of pesto to make his prizewinning red and green bread wreath. So we used the dregs,
plus the leftover smoked salmon from Sunday's pizza, for this unusual combination.
Just swirled the spaghetti in the pesto,
moistened with a little pasta water, and twirled the sliced smoked salmon on
top.
Italians might be scandalized, but
it was delicious.
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