Spaghetti with mushrooms, pine nuts, and parsley; bruschetta with fresh cranberry beans – 20 November 2014

main141120D decided to cook his signature pasta – mushrooms and pine nuts, cooked in oil, with parsley added – to go with a bruschetta of the last of the cranberry beans.


Aside from the fact that he thought that he should have heated the beans (true, but they were fine this way, too – once salted a bit) it was a great dinner. We had the last tiny bit of the sourdough loaf, and the fifth type of wine from the case from D’s Dad P.





The wine was quite good, I thought – a 2013 Australian Shiraz called Parker Bros. It’s 13.5% alcohol, putting to lie the idea I had that this was an intentionally low-alcohol case the producers had assembled.






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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.