All the summer produce was calling to me, and the result was this pasta. I realize it’s not an efficient use of pots, but sometimes when I get an idea this is what happens. For what it’s worth, it’s my fave pasta I’ve made this summer, so I’m sharing it anyway! Just use it as a framework to do it your way. Share any tweaks you make!
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I remember the first time I had pesto. It was a warm summer evening in Toronto’s Little Italy; we were at Vivoli, sitting street-side on the patio. I’d never tasted anything like it.
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This is a very Sana type meal. I love things that come together in 30 mins, with fresh vegetables, pasta (of course!), and straight out of the pan
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