I'm here again to share with you kids yummy tidbits.
One package of whole wheat tortelli (or whatever pasta you'd like that serves two people)
3 tablespoons butter
8 sage leaves
1/2 lemon, juiced
1/4 teaspoon nutmeg
1/4 cup grated Parmigiano-Reggiano
1 garlic clove, halved
While your pasta cooks, melt butter in a sautee pan and continue cooking until it turns light golden brown. Add garlic, sage leaves, and nutmeg and remove from heat after thirty seconds. Add lemon juice and set aside. Remove the garlic cloves, and use to rub onto freshly toasted bread to serve with the dish. Drain the pasta, but leaving some cooking water, and gently pour into sautee pan and return to heat. Add the cheese, toss to coat and serve immediately.
Post-dinner thoughts: needs more nutmeg. And maybe peppercorns? Mike gave a mouth-full thumbs-up, however. It was a good meal.
Love,
Amanda
One package of whole wheat tortelli (or whatever pasta you'd like that serves two people)
3 tablespoons butter
8 sage leaves
1/2 lemon, juiced
1/4 teaspoon nutmeg
1/4 cup grated Parmigiano-Reggiano
1 garlic clove, halved
While your pasta cooks, melt butter in a sautee pan and continue cooking until it turns light golden brown. Add garlic, sage leaves, and nutmeg and remove from heat after thirty seconds. Add lemon juice and set aside. Remove the garlic cloves, and use to rub onto freshly toasted bread to serve with the dish. Drain the pasta, but leaving some cooking water, and gently pour into sautee pan and return to heat. Add the cheese, toss to coat and serve immediately.
Post-dinner thoughts: needs more nutmeg. And maybe peppercorns? Mike gave a mouth-full thumbs-up, however. It was a good meal.Love,
Amanda
No comments:
Post a Comment