Summer may sill be a few months away,
-so it’s a little more like
a “Commence Springtime Crush”,
but either way, this week is definitely putting me in the mood,
and some tri-coloured Cavofiore,
in a sweet, spicy and salty sauce of anchovy, lemon, capers, golden raisins and garlic.
Tossed with some Pasta Misti,
and topped with some “Pangrattato” or toasted bread crumbs
Approach love, spring and pasta with reckless abandon.
Tagliatelle, alla bolognese
Ravioli, filled with potato and chèvre, tossed in walnut-basil pesto