Linguine With Roasted Asparagus And Almond Pesto
Stephen and I were at our grocery store checkout stand the other day and noticed this magazine and Stephen said "that looks yummy." I picked up the magazine and said I can make that.
The only change I made was the 2 Tbsp finely grated Parmigiano-Reggiano, I used vegan parmesan instead.
It is a beautiful dish and it tasted fantastic and made the house smell like Italy. And we have leftovers, I know what I am having for lunch again tomorrow.
Give this recipe a try for yourself and let me know what you think.
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