The most recent Vegetarian Times had two spring-o-rific pasta dishes within its pages and you pretty much need to try them or spring hasn’t started yet.
Like, you haven’t had enough green in your life until you’ve made these.
First, I was super jazzed to bring leeks and broccolini into this spring pasta primavera. (I used broccolini instead of broccoli rabe because that’s what I could find.) (I also used whole wheat fusilli instead of farfalle for the same reason.)
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