I’m a big fan of less saucy pastas. I want to be able to taste the al dente noodles, and in this case the fresh crisp asparagus. Plus what more does really good pasta need other than cheese and some oil? This Rigatoni with Asparagus and Sun-dried Tomatoes uses lots of fresh and canned ingredients, so it’s a nice combination for these trying quarantined times we are in.
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Pasta shape does matter. In this scenario, rotini was used for pure nostalgia, but it’s also great for holding creamy sauces like the one in this Asparagus Boursin Pasta. When I was a kid, we asked for our favorite back of the box baked rotini recipe that we loving called “Tini.” It was ground beef and pepperoni baked with marinara and extra cheese, and it was my favorite. If you’ve been around this blog for long you may have heard me mention Tini. My parents used to have a supper club with the neighbors every Sunday night, and Tini was in the rotation along with that crazy long garlic bread from the freezer aisle. In this modern age of “busyness” where we take weeks to schedule a hangout with friends, they had a standing Sunday night dinner that was rarely if ever missed. I laud this incredible feat of neighborliness that our generation could never manage.
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Working from home has been an adjustment to say the least. The lack of schedule leaves me always wondering what day it is and making bread all day long until I have endless loaves of sourdough that I have no idea what to do with. I get creative–you can put bread in soups like Ribollita or even toast them and put them in the food processor to make your own bread crumbs for casseroles. I have also been very into salad, and my sourdough, when cubed, makes the perfect crispy tart crouton. Or even better, you could use spring vegetables to make a beautiful Asparagus Tartine!
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This is where my blog peaks, and no other recipe will live in infamy like this miso butter and mushroom orecchiette. Which I have misspelled and spelled again fifteen times since writing this post. ORECCHIETTE. Why so many letters? I’m here to tell you that this pasta is an umami bomb. The savory miso butter…
Sam once told me he didn’t like carrots, which I took as a challenge to craft the most delicious carrot recipe that even the most dedicated carrot-hater couldn’t hate. I used to hate a lot of vegetables until I found out that everything is good roasted. Everything. Even a brussels sprout. I made this amazing…
Hi Friends! Every year I fall in love with autumn all over again, and I’m reminded why. I took a step outside and watched the rain fall on a big oak tree in our backyard while all the yellowed leaves fell to the ground. It smelled like dirt and leaves and those scented crayons that…