Home / Cooking & Food / Creamed Spinach Pasta with Sausage and Pine Nuts

Creamed Spinach Pasta with Sausage and Pine Nuts

Creamed Spinach Pasta with Sausage and Pine Nuts

Other people’s pasta.

Making other people’s pasta is not like wearing someone else’s clogs, or using someone else’s hair brush. It’s not about fitting your form into someone else’s, but sometimes it does feel similarly intimate.  Like making other people’s pasta teaches you about the comfort places they retreat into in rainstorms (in the world and in the mind).

Making other people’s pasta is more about taking someone else’s comfort and making it yours.

Continue reading Creamed Spinach Pasta with Sausage and Pine Nuts at Joy the Baker.

Click Here For Original Source Of The Article

Ads by WOW Trk

About Bob Lucas-Clark

Bob Lucas-Clark
I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

Check Also

endive salad with toasted breadcrumbs and walnuts

I understand that most people, normal people, can outline phases of their lives through jobs or photo albums or even where they lived; I apparently can do it through endive salads I was obsessed with at the time. In 2005, there was one from Nigella Lawson in the New York Times with toasted hazelnuts, grain mustard, lime and orange and sesame oil. My husband and I were a relatively new thing at the time and he wasn’t terribly into endive but he ate it politely for weeks and weeks, and eventually came around, or caved. Same thing, right?

what you'll need

Nine years later, I surprised my husband with a weekend in Miami for his birthday, although I hadn’t realized when I booked it four months earlier that I would be pregnant at the time and unable to enjoy so many of the culinary wonders of José Andrés’ Bazaar — tartares and raw oysters and his signature gin and tonic and no I’m not still mad about it, you’re still mad about it and want a do-over. The endive salad with orange segments, goat cheese, almonds and chives made up for a whole lot; I couldn’t get enough of it and it made it at least 18 more times when I came home, and demanded you make it too. (I still maintain that nothing goes better with the latke course at any Hanukah lunch or dinner gathering, a lightweight contrast.)

Read more »

Leave a Reply

Your email address will not be published. Required fields are marked *

css.php