The fun thing about pasta is that it comes in many shapes, sizes, and flavors. You can play around with it almost endlessly. When I saw this particular pasta, I was drawn by its beautiful red color, which comes from tomatoes. Once it’s cooked, it retains a soft reddish color and a mild tomato flavor. Continue reading
Garlic scapes come around once a year for a short period of time and I’ve generally only seen them at farmer’s markets. So when I do see them, I make sure to grab some.
The first time I bought garlic scapes, I used them raw in a pesto. It was delicious but incredibly strong. Very garlicky. So after that, I used them only cooked.
When I was at the farmer’s market this past week, I not only found garlic scapes, I found fresh peas as well (also quick to come and go at the market). I decided to combine them with some whole wheat Israeli couscous and the result was fabulous.
Here’s the recipe. I guarantee you’ll love it.
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Baking - Recipes - Fun
Cooking Up a Healthy Life
Domestic Hedonism at Its Paleo-Fabian Best
Romance and Seething Fluff
Celebrating the art of food & cooking
Exploring the possibilities of cruelty free food
Food, Travel and Eating Out
