Farro Tagliatelle, with Kale-Basil Pesto!

Let’s be honest, after yesterday’s Giant Bowl, or “Super-size Bowl”  (or whatever?)

of honey-glazed-5-star-thai-curry-chicken-wings with coconut-ranch-siracha-dipping sauce,

and nori-wrapped blue-cheese-jalapeño bombs you all devoured…   

 -a nice bowl of whole grains and vegetables is sounding pretty good, isn’t it?

So I whipped up a little Farro-Pasta dough today:

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And tossed our patented “gout-b-gone (tm) pesto, made with Tuscan lactinato kale, basil, parsley and fresh garlic and parmesan!

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Also today:

Maccheroni, alla “Norma” (spicy eggplant, Mama Lil’s and pomadoro)

Rigatoni, with Ragu Bolognese

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About mikeeaston

A Chef, Pastiao, Distiller, Butcher, Baker -not a Candle Stick Maker View all posts by mikeeaston

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