Pasta with mushrooms, pine nuts, parsley, and Romano; boiled chard stems – 1 April 2011

D got home at 7:48 (by my cel phone), aghast at the time. He peeked in the fridge and pulled out the ingredients for his ‘signature’ pasta, and stems from the chard he served over polenta a few days ago. We were eating dinner by 8:24.

He boiled up the chard stems, which cook rather slowly, and they were delicious. For the pasta, he sautees the pine nuts and mushrooms in olive oil, then tosses in parsley, and serves it all over pasta. He sprinkles more fresh parsley over the top (which he forgot till later, so it’s not in the picture) and uses a potato/carrot peeler to shave off peels of Romano to put over the top. The Romano is on the plate to the right, and not on the pasta yet.

D chose an excellent wine that we found at a Berkeley Bowl wine tasting. It’s from the Duero river in Spain – Villacreses 2003.

I call this photo “Still life with disgruntled bread.”

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