How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Monday, June 20, 2016

Pasta with Grapes

It's not that we haven't been preparing new recipes of late, it's just that we haven't done a very good job blogging about them. We're finally catching up on our most recent cooking adventures. This recipe comes from the Intercourses cookbook and was quite simple. The recipe calls for pasta spirals. We found a kale, beet, and butternut squash pasta spiral mix at Savas Liquors in Middleboro, Massachusetts which turned out to be a great choice. To the cooked pasta we added some wedges of goat cheese, a handful of seedless grapes, chopped basil (not in the recipe, but it is never wrong to add basil), romaine lettuce (in lieu of watercress), two chopped scallions, zest and juice of one orange, and a bit of olive oil. The cheese melted onto the hot pasta, and blended with the other ingredients to create a sweet, creamy (and rather sensual) dish.

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