I love mishmashed pasta dishes like this one. With Israeli couscous, bacon, artichokes, corn, mushrooms, fresh herbs, some lemon juice, extra virgin olive oil… What’s not to like?
Or how about this one with kale, toasted pine nuts, a bit of cream, and parmesan? Simple. Clean. (Recipe here)
I love to take my big skillet out and toss some pasta with leftovers like roasted vegetables, sausage, chicken, crème fraiche, and such. (Recipe here)
Or to make a fresh batch with wild mushrooms, some heavy cream, kale, and tomatoes.(Recipe here)
With only kale and cream, it’s good stuff too!
(We do like kale in this household. Recently, we’ve been eating it raw. Good, good.)
Here we have orzo, tomatoes, feta, black olives, green olives, mint, oregano, pine nuts… (Recipe here)
And here we have corn, cauliflower, kale, pesto, tomatoes, and parmesan.
In this one: farro, garbanzo beans, roasted peppers, steamed cauliflower, Israeli couscous. All good stuff!
But my children… The ones that grew inside my body… The ones who carry my genes… (Well, 50% of them), they like pasta… plain.
They like Mac and cheese too, of course.
There is no punch line to this post.