Spring Rigatoni - cream sauce with Asparagus, green onions, lemon zest and Parmesiano Regiano along with the obligatory mixed salad. Salad today has spring greens, tomatoes, and dried bing cherries :)
The cream for the cream sauce is Toffuti sour cream :)
2 comments:
Can you post your recipe for the cream sauce,Please, I'm not happy with mine. Thanks!
Hi Leslie - I kind of just "threw" this one together. First I put the diced Pancetta in the pan, then added the asparagus and sautéed it with tarragon for a while. I added zucchini slices, and lemon zest. Then I put a little white wine in the pan to reduce all the way down. Added salt, and pepper. Juice of 1/2 lemon, then the Toffuti Sour Cream. I left it on the stove for a little while longer for the flavors to "marry". - I finished it off by adding some grated Parmesiano Regiano.
This was totally improvised but turned out really good - especially the lemon. Please let me know how it turns out :$
Post a Comment