Tuesday, March 20, 2012

Spring Pasta

This was delicious and good for keeping the colds at bay!
Boil your pasta in salted water, strain reserving some of the boiling liquid. Toss in chopped flat leaf parsley, minced garlic, dried red pepper that has a little kick and juice of half a lemon. Sprinkle with good parm! We served this with fresh beet greens from the garden that had been sauteed in a little olive oil and sprinkled with sea salt.

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