More Ideas for Pasta
It probably seems like we've eaten nothing but asparagus recently, which may be true. The season for local asparagus is short and we try to enjoy it while it's here. We've only included one asparagus recipe this week; probably the last one for the spring. It's wonderful! We found this in an issue of Gourmet magazine (April 1995) and have voted it our favorite pasta recipe. We have already passed it along to a number of friends who agree that it is a wonderful combination of flavors. A couple of variations have already come back to us - the addition of sauteed shrimp or a small amount of "frizzled" prosciutto. While we were doing pasta, we've added another excellent recipe from Gourmet (January 1996) that uses cauliflower, bacon and toasted bread crumbs. Since local spinach is in the market now, we've also included a pesto that uses spinach instead of basil. This recipe can be used in all the ways basil pesto is used - over pasta, tossed with boiled potatoes, as part of a pizza topping, etc. The last recipe in this column was suggested by a good friend (and wonderful baker), Myrna Harbison. This cake, which is truly decadent, is from the first Silver Palate Cookbook (Russo & Lukins, Workman Publishing). We hope you'll enjoy it.
