Spaghetti with mushrooms, pine nuts and parsley; Brussels sprouts with pancetta – 21 April 2011

D made his wonderful ‘signature’ pasta tonight. Mushrooms, pine nuts, and parsley, all sauteed in olive oil, and tossed with spaghetti.

He added brussels sprouts, boiled, then sauteed with a round of just-cooked pancetta. Delicious meal! This was too much pasta for me, so I saved a bit for lunch.

The wine was a well-advertised cheapo from the Bowl, that apparently was a staff pick. It was interesting and tasty, though not a fantastic wine – not that you would expect that for $6.

D also baked a new loaf of no-knead bread, which was perfectly scrumptious.

{Written the 22nd}

This entry was posted in Meat as a flavoring, Pasta and tagged , , , , , , , . Bookmark the permalink.

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