winter pastas
carbs to help compensate lack of daylight
What’s the point of winter except to indulge in the little comforts and joys? And what is better than a warm, hearty bowl of pasta for dinner after the sun sets at 4pm?
Anyways, this is just a love letter to the pastas that got me through the winter.
whole wheat fusilli with white pesto made with garlic, parm, walnuts, and plenty of red chili flakes
rigatoni with bolognese spiked with a generous scoop of gochujang
tagliatelle three ways
— creamy herbed sauce with smoked salmon and a lot of cracked pepper
— prosciutto, caramelized onions and garlic and radicchio
— boursin sauce, arugula, and crispy prosciutto
basically a bastardized onion-y version of cacio e pepe inspired by carbonara with the addition of bacon
fresh pappardelle with braised short rib, stewed beef noodle soup style with chinese herbs and spices and caramelized onions and a dollop of creme fraiche
almond butter sauce (literally just almond butter, soy sauce, chili oil) topped with crispy kale and toasted almonds, a dressed up version of a college rent week meal, and honestly it still slaps