Whenever my husband Titus and I can’t think of what to cook, we rely on this pasta recipe. In our house, it’s dubbed Pasta à la T. I know it says here that this one is for four to six persons, but to be honest, we will eat this for days on end until the last morsel with just the two of us.
A healthy, hearty dish chock-full of nutrients and goodness suitable for all seasons!
On honeymoon in Vietnam, the food was excellent throughout the trip. However, one dish was particularly memorable. It was a green papaya with pineapple dish at Orivy in Hoi An. Back home I recreated it for a lunch with colleagues, and people loved it. It is an even more tropical spin on a classic Thai spicy green papaya salad. In my book, it is a winner!
So, I grew two big pots of arugula in my windowsill and used the harvested leaves of one pot for days in salads, on sandwiches and as pizza topping. I used the rest to make pesto. Check the recipe here.
After a spring-time barbecue, we were left with a smelly piece of camembert cheese in the fridge, and my fiancé asked me to finish it as soon as I could. I accepted the challenge and built a salad around the camembert, adding some other leftovers to it.