Angel hair pasta with Brussels sprouts, soppresatta, pinenuts, and Grana Padano – 10 February 2012

D got home before I did for a change, and offered me “cooking wine” (he was, in fact, cooking) as soon as I walked in. He found this pasta recipe in one of the ‘ino cookbooks.

He took the leaves off the two remaining Brussels sprouts and fried them in a bit of olive oil, then removed so they would not overcook, and added cut up soppressatta and pine nuts. He cooked the angel hair pasta in salted water for 4 minutes. He served out the pasta and poured a bit of oil over it, then added the topping. [He thinks tossing angel hair in the oil would be a better move.] After serving out the pasta and topping, he used a carrot peeler to peel strips of Grana Padano (I think from Costco) onto the tops.

The Friday wine was, again, Cantina Zaccagnini Montepulciano d’Abruzzo, and it was its usual wonderful self.

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

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