Eastside Road, Healdsburg, June 21, 2010—
I HAD INTENDED to make soup, really I had. We bought the vegetables for it at the Saturday market: carrots, potatoes, green beans, peas, onions, chard… but in the end, discovering we had not stock on hand, I went for pasta instead. I sautéed the onion and the green beans, then added the peas, then set them aside while cooking the pasta.
I chopped three raw tomatoes and a clove of garlic and added them to the drained pasta, along with the beans and peas, and tossed it; the chard I'd cooked separately in the usual way.
Cheap Pinot grigio
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