It would be easy to categorize this dish as a variation of macaroni and cheese, which is what we all tend to call pasta in a creamy, cheesy sauce. But there are veggies in this pasta, with a sauce made creamy from blended white beans and artichoke hearts, as well as feta cheese, and green peas and roasted red pepper nestled among the noodles. This, my friends, is not your mother’s mac and cheese. Continue reading →
fresh Bombolini gluten free shells with kale apricot pesto
What I love about greens : kissed by the first frost of autumn, they are tender and flavorful; picked in springtime, they are equally tender and just as flavorful. Something else to love about greens ? Their versatility in the art of cooking.