Tuesday, November 27, 2007
Double the Garlic
Everyday Food is my favorite source for new recipes. I usually have everything on hand and the results are usually very tasty. However, I tried the Pumpkin Penne Pasta from the November 2007 issue and the taste left a lot to be desired. Pretty bland. I should have doubled the garlic and rosemary.
The first step is to fry fresh rosemary in olive oil. It smelled amazing and tasted wonderful. Normally, I think the texture of fresh rosemary is like pine needles. But frying it makes it crispy and tender. We used it as a garnish on top of the pasta and that was the tastiest part.