@Emglow101, ???
What kind of pasta please?
Looks lovely!!!
Ditalini or something similar.
I’d wondered that. I have a box of ditalini and hadn’t considered what to do with it. Thanks.
I mainly use them with tomato and parsley sauce (just make a regular simple tomato sauce and simmer an entire bunch of Italian parsley in it).
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What do you do with the stems?
The parsley stems? I make that dish when I have parsley that’s young and tender enough that I can just chop up the whole bunch.
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That’s what I was thinking/hoping. Thanks as always.
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This herb butter was really, REALLY good. I’m going to make a batch and freeze.
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First cut at knocking off Trader Joe’s Chipotle Black Bean Dip, which is delicious but seems pretty expensive given the ingredients.
1 7-oz. can S&W organic black beans
1 6-oz. can Kirkland tomato paste
1 7-oz. can La Costeña chipotles in adobo sauce (or to taste)
1/2 small red onion, chopped
3 cloves garlic
Drain the beans and reserve the liquid. Put the tomato paste, chipotles, and onion in the food processor. Press the garlic into the food processor. Process until a smooth paste. If too dry, add a little of the reserved bean liquid and process some more. Add the beans and process until smooth.
I liked this better than the TJ’s stuff but it’s so spicy that I’m probably the only person I know who would eat it. Half a can of chipotles might be about the same level of spiciness as TJ’s. If you used less chipotles you might want to add a little vinegar and adobo spices.
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This isn’t really cooking but it sure was good. Luckily my chives and thyme have returned from winter hibernation. I doubled the amount of yogurt.
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