Cappellini with garlic, pine nuts, parsley and parmesan; button squash with shallots – 24 April 2012

After a bout of Jenga (with R) in honor of the tenth anniversary of lifting our house up a storey, D and I got home late-ish and D cooked a quick but good pasta.

He sauteed slices of a large clove of garlic and some pine nuts, and added parsley, from a large plant he took out on Sunday, as he removed the little cast iron pan from the heat. He cooked thin spaghetti – cappellini – to be quick about it, I think.

He also cut up some shallot – probably one whole small one is my guess – and thoroughly sauteed that along with a pale green button squash, cut into something like 1/8″ slices.

He chose another Volteo tempranillo (2009), a wine we got a bunch of from Grocery Outlet for $5/bottle. Yummy.


{Photos added and published on the 27th}

This entry was posted in Meatless, Pasta and tagged , , , , , , . Bookmark the permalink.

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