Pasta with Bacon, Cheese, Lemon, and Pine Nuts is described in the New York Times Cooking pages as "a modular meal". With pasta as a base and a variety of garnishes to pass around, diners can add as much or as little of each ingredient as they like. I used fettuccini as the pasta which turned out to be a good choice. Toasted pine nuts, cooked bacon, chopped fresh mint, red pepper flakes, grated Parmesan, and lemon zest were placed on the table in their own vessels so each of us could take as much as we wanted. Both James and I used all the "add-ons" but we were each able to decide how much of each according to our own tastes. Note that my labels include both "bacon" and "vegetarian" which illustrate the versatility of this recipe.
A very good and satisfying meal. We will likely try it again in the summer.
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