Fall finds MrD and me back home in Vancouver enjoying my kitchen after three weeks away eating out of hotel kitchens. I have missed the local ingredients from my beloved Granville Island market. This Trophy H pasta is not only easy to whip up in a pinch but it would be good enough to feed to your Italian granny if you had one.
Fry some sliced chorizo sausage and red onions with a handfull of green peas until the sausage is browned and cooked through all the way. Throw in a handful of chopped fresh asparagus for some colour and added crunch. Stir everything for another minute just to cook the asparagus but not kill it. Take the pan off the heat and stir in a serving of chopped smoked salmon. Add all this to some fussily or penne and coat with a generous serving of basil and cream sauce and some salt and pepper to taste. Garnish with soft goat cheese crumbles and a few sprigs of fresh oregano. Your guests will lick their bowl and then wash it. Who could ask for anything more?
No comments:
Post a Comment