Spaghetti with fresh cranberry beans, breadcrumbs, and parsley; green cauliflower – 18 November 2014

main141118We puzzled on the phone over what to have for dinner, and I came up with this pasta. Almost bought arugula at the Bowl (where I went to see if I could learn what apples they had that were like our tree apples) but D was just as interested in using parsley in this pasta, so I didn’t bother with arugula. D cooked some of the remaining beans, with some of the garlic cloves with which they were cooked, and some random rosemary leaves that fell off the branches during cooking, in our little cast-iron frying pay, on moderate heat, for quite a few minutes, while the pasta cooked. setting141118Using the medium Cuisinart, he ground up what he estimated was less than 1/4 cup of bread crumbs from a very dry bread end sitting on the counter. He thought it could have used 1/4 cup, but I thought the amount of crumbs was very good. D thought during dinner that adding salt and pepper while grinding the crumbs, [or to the crumbs while adding to the pasta?] would have spread out the salt better than adding at the table, which we ended up doing. He got a large sprig of parsley from the garden and chopped it rather coarsely – more parsley would have been good, he says. I agree, but no problem as it was. D also wondered if some shaved pecorino Romano would have been a nice addition, as an alternative version of this dish. I’m not convinced, but am willing to give it a try.

The Bowl had green cauliflower on sale for $1.19/lb, so I bought some on a whim, and steamed a bit for us, (about 7 min I think) tossing it in melted butter, salt and pepper before serving. Good, but nothing earthshaking. I think, based on the pattern of greenness, that the green is probably from photosynthesis genes turned on in cells where normally they are nowine141118t. This is poisonous in potatoes, but, if I’m guessing right about this mechanism, evidently not in cauliflower. Also, D bought a loaf of Acme Sourdough at the Bowl, and we had a little of that.

We had a nice Pinot Noir from the case D’s Dad P sent us unexpectedly: Hillside Station 2012 (again, only 12.5% alcohol). I thought it got better as it remained open, and the bouquet was quite nice. Well worth the $10 average price of the bottles in this case. D was not as enamored of it, but is willing to reserve judgement till we have the 1/3 bottle he poured off and reserved, this being a work night.


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

1 Response to Spaghetti with fresh cranberry beans, breadcrumbs, and parsley; green cauliflower – 18 November 2014

  1. Arielle says:

    I really love your blog! Your posts are amazing – everything looks so good 🙂 I am happy I got to discover you ❤

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