Michele and I saw a recipe in of all places, a kitchen catalogue the other day and tried it with a few modifications.  The fresh herbs make the dish.  If you don't have these exact herbs, improvise. 

Posted by Pat on April 23, 2008 11:30 AM

Italian sausage with a late summer veggie sounds really good right now. Try this for an easy dinner.

Posted by Pat on December 13, 2006 7:03 PM

Guanciale is made by drying the meat from a hog's jowls. Though the resulting meat is leaner than traditional pork pieces, it has a noticeably richer flavor.

Posted by Pat on December 13, 2006 7:04 PM

Of course, the best way to prepare this dish is with fresh truffles grated over the top of buttered pasta. However, if truffles are not in season, this is an excellent way to prepare a simple but decadent pasta.

Posted by Pat on December 13, 2006 7:05 PM

Pancetta, salt-cured pork belly, has a richness that is well balanced with the earthiness of squash in this pasta dish.

Posted by Pat on December 13, 2006 7:05 PM

Trofie PastA with Pesto, Potatoes and Beans
Serves 4 as main dish

This is one of those situational dishes we enjoyed on my first trip to Italy. I was with my wife, Michele, and our dear friends Mario and Chrissy. Mario is Italian (Chrissy, Norwegian). We were in Portofino at around 2pm and looking for a bite to eat. The restaurant Mario poked his head into said they were closed but Mario talked them into sitting us. We would receive no menu – just the chef’s idea of a late-comers’ lunch. We dined on grilled scampi and this pasta. The pesto was unforgettable – as was the entre experience.

You might note that we have two starches in this recipe: pasta and potatoes. Traditionally an ‘no-no’ but the Ligurians know their pesto and if they can serve it with potatoes and trofie pasta, we definitely can.

Posted by Pat on December 13, 2006 7:06 PM

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