Rita_Aimee| 12/31/2020
Cooking the pasta in the asparagus cooking water is inspirational and the flavor is carried throughout the dish. The asparagus stays somewhat toothsome and I love the textural contrast against the softer macaroni. I also added more prosciutto (3 ounces total) and doubled the chives.
I'm thinking of sometime folding in some caramelized onions instead of the prosciutto to make it a vegetarian dish for friends. A very quick, easy, and satisfying dish. Great job, Sarah Breckenridge!
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