Monday, January 14, 2013

Fresh Pasta with Chestnut Sauce

Behold my culinary prowess!

At Saturday's farmer's market, we picked up this lovely green spinach fettucini from a local vendor. From another: chestnuts. From our local food co-op I snagged some dried exotic mushrooms. From the grocery store: white button mushrooms. Following this recipe from the Minimalist, I whipped up a savory chestnut and mushroom sauce to put overtop it all. Delicious. Between Hilary, B, and I, we finished off a whole pound of pasta and all of the sauce in a single sitting. Thankfully, the spinach pasta had inspired me to break out the pasta mill and make some of my own, which when combined with ordinary store-bough red sauce made for a delicious lunch today.

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