Some giant, hearty Garganelle are a fitting accompaniment to the big, big flavors

In this leg-of-lamb ragu, thats been brining overnight in Kalamata olives and their deliciously acrid liquid.

In my minds eye, it tastes like being a Tuscan sheep herder.

Also! for those of you who are all up on the twitter,

and noticed the recipe testing earlier this week on gnocchi with whey reduction sauce:

Come on down and taste it for yourself, -Beechers Cheese saved my 6 gallons of whey from their curds yesterday!

So:

Gnocchi, with Beecher’s Whey reduction and chives!

Fettuccine, with sweet corn and garden herb pesto!