Friday, February 18, 2011

What's for Dinner? Summery Pasta

For this one, I opened a can on my Nona's spicy pickled vegetables. I made a sauce with the tangy brine, mixed veggies, chicken stock, butter and some other winter vegetables thrown in. Everything simmered for a while and reduced to a sauce consistency. For the family I used a base of penne to carry the flavour, and for myself, I used potatoes (in keeping with the 100-mile thing...) Top with local cheese - yummy!

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