Spaghetti with mushrooms, pine nuts, parsley, and pecorino – 10 June 2015

main150610wine150610Hooooome again!” My Dad used to say that as the car rocked to a stop in the driveway as we returned from vacation.

I arrived home from Mom’s late yesterday, and this evening D cooked his most excellent signature dish: sliced mushrooms, pine nuts, and (later) parsley, sauteed in olive oil, and served over spaghetti, with more fresh parsley and shaved pecorino romano (peppered) over the top. Great food! He chose a Nero d’Avola from asseria del Fauno (probably from Trader Joe’s?) to have with this, and we had more of the Acme Italian Batard that he bought before lunch.setting150610Lunch:

lunchmain150610D made up an excellent salad from a “lettuce pillow” (no doubt bought by R&E and shared with him while I was gone) with roasted peanuts, some of E’s pickled nasturtium seeds (!), celery, broccoli, and chunks of a gruyere I bought more than 2 weeks ago before my departure. He made a Dijon vinaigrette to go over it. It was scrumptious!

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

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