Spaghetti with mushrooms, pine nuts, parsley, and pecorino Romano – 27 April 2012

D made his classic pasta, and it was most excellent.

I got a kick out of the fact that the pasta steamed up my lens 🙂

D cooks sliced mushrooms – this time, plain, cheapish little white ones but perfectly good – and pine nuts in olive oil, adds parsley, and tosses with cooked spaghetti.

He shaves Pecorino Romano and we put it over the top of the pasta. This time he ground pepper over the cheese, which was awfully pretty.

He started off by serving me a tiny bowl of mixed olives that he bought at the Cheese Board yesterday. They are very tasty – notably, not too acidic, with a vinegar taste that overwhelms the olive taste.

We had our usual Friday Wine with this, Cantina Zaccagnini Montepulciano d’Abruzzo 2008, which we get at Costco for $12/bottle. Really nice wine – we enjoy it a lot.

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