The tomato part is not being played by big guys (which are not in season anyway…I’m counting the days) but by cherry tomatoes, which somehow manage to remain sweet and wonderful all year long, and which come in various fun colors.
I went with red ones for my inaugural making of this dish, just to be a purist. Now comes the lettuce, and while I am all for trying offbeat cooking methods (and there is grilled Caesar salad recipe high on my to-do list which yes, involves grilling the lettuce), the part of the lettuce in this recipe is being played by its close cousin, baby spinach. Good and good for you!
Last but not least…the piece de resistance…once you have this glorious concoction all assembled, you sprinkle on a generous handful of garlic bread crumbs that you have toasted in olive oil. Now, there are a few other fabulous players in the supporting cast (leeks, white wine, fresh thyme) but you are already in, right? So I’ll just pipe down and get right to the recipe, so you can get right to making it/eating it/dreaming about it/making it again. :)
Loaded Pasta Carbonara from Framed Cooks
Pasta with Tomatoes and Pine Nuts from Eats Well With Others
Linguine with Bacon and Sugar Snap Peas from Framed Cooks
Recipe adapted from Cuisine at Home