Tuesday, April 29, 2014
I love experimenting with new foods. I ordered some nettle pasta from Food52's provisions, and had no idea what to do with it. Based on some recipes I browsed through, I decided to pair it with a sauce of olive oil, ricotta, and lemon juice, and added sautéed mushrooms and toasted pine nuts. It was delicious and springy, and had a great combination of textures.