2. don’tyou just love it when your dinner actually MATCHES the Christmas plates?
I know, but these are the little things in life that keep a smile on my face, and so I am going with the flow here. This great recipe is another one from THE NEW BROOKLYN COOKBOOK, and is easy enough that you actually don’t mind whipping it up in the midst of the wrapping and the shopping and the fa-la-la-la-la. don’tbe tempted to use anything other than pappardale in this recipe – it’s that gorgeous wide pasta that you see in the picture, and it is the perfect pasta for this dish. I found it without any problem in my local market, right there on the pasta aisle, but if you have any problem you can order it from that same place you are getting all your holiday gifts…here’s the link:
Anyway, this is a fast and scrumptious dish that will remind you a little of that old standard, pasta primavera, but in this case the veggies are limited to cherry tomatoes that are roasted with a little olive oil and coarse salt, and zucchini that is cut into matchstick size pieces and quickly sauteed. A few toasted pine nuts, some parmesan cheese and you are in business – a red and green pasta dish that would be just perfect for an elegant dinner on, say, Christmas Eve?
Yum and yum and ho ho ho. Ingredients Directions
Pappardelle with Zucchini, Roasted Tomatoes and Fresh Rosemary, adapted from THE NEW BROOKLYN COOKBOOK