This is the kind of dinner I should remember for later in the summer when it gets too hot to stand over the stove for too long.I cooked some spaghetti to just slightly past al dente, the way James likes it, and mixed it with some pesto sauce (leftover from our Mozza style caprese salad). I topped the dressed pasta with a thick slice of burrata cheese (also leftover) a bit more pesto and a sprinkling of micro greens from my seed starting trays. I had to thin the lettuce plants anyway so it was nice to have a tasty use for the clippings. Leftovers for dinner? Nobody would guess.
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