Here is a long overdue update on some delicious and fresh pasta salads I made a while back.
The first (pictured above) was made with fennel, apple, a little bit of mayonnaise, and salt and pepper. For the second (below) I cooked green garlic, fava beans, and cremini mushrooms with sake and olive oil, and then I tossed the ingredient with some leftover dressing (nutritional yeast, garlic, truffle oil, ground ginger). I used whole wheat macaroni for both salads.
No comments:
Post a Comment