I just made this pasta up.
I added to my leftover spaghetti a handful of swiss chard I bought at the food market today. I just got rid off the part of the sticks where there are no leaves, then twist and pulled them apart instead of cutting with a knife. I added leaves from two or three sprigs of purple basil, I tossed them all together and cooked for a minute or two until the chards get a tad tender. Last, I seasoned it with freshly ground black pepper, grated parmesan and olive oil.
That makes a leftover remake to a healthy and super fast green pasta.
I guess anything tastes great with a little bit of dough and parmesan cheese.
Bon appétit!
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