22 June 2008
From the Pantry: Spring Pasta
Just a drive-by entry because there isn't much to say about this dish. I needed to use up a quickly-dying bag of fresh baby spinach, so I cooked some mostaccioli pasta and quickly cooked the spinach in a pan, intending just to wilt it. Unfortunately, getting rid of the water was a bit of a difficulty, and I should have pre-toasted the almonds rather than just dumping them in. I added some white wine and cranked up the heat, then drained the mixture (having given up just a bit) and tossed it with the pasta, some lemon juice, parmesan, and tasty fresh goat cheese. Not a bad summer supper.