Thursday 3 December
Way back at Halloween, Barbara whipped up some goat-cheese spread flavored with sorrel. We've been snacking on it ever since, but there was still some at the bottom of a bowl at the back of the fridge. So as part of the great leftovers cleanout, we made it part of this seat-of-the-pants pasta.
First, boiled a pot of water, cooked a sheaf of sliced asparagus (tips went in last), and fished them out to drain. Then the pasta (campanelle) went into the pot. When it was done, we drained it in a colander, threw it and the asparagus back into the same pot, and tossed it with the goat cheese spread, a little cream, some grated pecorino romano, and a couple of handfuls of chiffonaded fresh sorrel from the garden.
Could this be that impossible rarity, a pasta that no one has made before? Who cares? The only thing that matters is that it tasted like spring in the middle of winter.