14 November 2010 – Spaghetti with mushrooms, pine nuts and parsley, with pecorino Romano; romaine salad with tangerines and pecans

D is cooking again, and he started with this standard (which he invented).

He sautees mushrooms, pine nuts, and parsley together in olive oil, tosses with spaghetti and more oil, and shaves (with a potato peeler) pecorino Romano over the top. It’s a great pasta! We had one little tangerine left from a shopping trip he did last week, and he cut up the sections over romaine, and added broken up pecans and a balsamic/olive oil dressing. A refreshing salad (and a refreshing change of salad).

The wine was from the Bowl, $10. I was not entranced by it, though it was imported by Grape Expectations, one of our most reliably good importers. We will see how the last 250ml is tomorrow or the next day, having been opened and rebottled in a small bottle. Tonight it was mega-dry, so my lip stuck to my teeth 😉

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