Spaghetti with mushrooms, pine nuts, parsley, and romano – 2 January 2015

main150102setting150102D said he had not had this dish in too long, and there were mushrooms, so this was what he wanted to make for dinner. No problem with that! This is a great recipe, of D’s own design: sauteed mushrooms and pine nuts, later parsley, tossed over spaghetti, and shaved pecorino romano over the top. He peppers the pecorino romano, which, in addition to tasting good, is very pretty. cheese150102

wine150102

 

Of course we had our Friday wine, Cantina Zaccagnini Montepulciano d’Abruzzo, and it was delicious – a really good bottle. Bought at the Bowl.

D made a no-knead bread yesterday and we had a bit of that with dinner.bread150102

 

 

 

 

 

 

 

 

 

 

 

Lunch:

lunchmain150102While I was away, D made Mom’s chili, after a fashion (for ex: thinking we lacked normal chili powder, he used pimenton d’Espelette instead) and there were two generous servings left in the fridge, so we had that for lunch.

Clearly, lunch is not the “meatless” portion of our program.

Not feeling like a trip all the way to the cellar for wine (!) D decided we should split a bottle of cider, which turned out to be a good idea. Yummy lunch. lunchwine150102-cider

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

1 Response to Spaghetti with mushrooms, pine nuts, parsley, and romano – 2 January 2015

  1. This seems so delicious! I know now what I am cooking tonight 🙂

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