28 June 2010 – Leftover riccioli with eggplant and red pepper; snap peas with mint

I used more than 8 oz of Riccioli on Saturday when I made this pasta, so I had a lot left over. D said what the heck, just have a leftover dinner – so I did. However, I added in a really yummy veggie – one of his specialties, in fact – snap peas with mint.

One could steam the peas briefly or sautee them. D suggested sauteeing very briefly in butter, with or without also cooking the mint (we have spearmint in the back yard). I decided on adding in the stemmed, julienned mint leaves and letting them cook with the peas – which after all were not there more than a couple of minutes themselves (being perfectly edible raw). This was quite delicious!

We had another new wine from the Bowl, and it was very good – Coteaux du Languedoc, Chateau Galtier. We anticipate getting more of this one, too.

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