Thursday, September 1, 2011

Pasta Melanzane with a Twist

 "Eggplant Pasta" is delicious on it's own, but our fridge was bursting with so much produce from the farm that I was forced to find a way to cram more vegetables in. Eggplant, tomatoes, swiss-chard, beets greens, flat-leaf parsley, fresh sage, basil leaves and a few little cubes of tender beets made it into this one. Local buffallo mozzarella was stirred into the pot and each bowl was topped with aged pecorino.

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