Continuing trying out the two cookbooks I have checked out from the library, this pasta is quick to make and delicious (what’s not to like about mascarpone and brown butter?). I left the grapes out of the salad, but I’m betting they’d be a nice addition. The salad was made better with the arugula from our CSA delivery this week.
- Fettucine with Mascarpone & Sage-Walnut Brown Butter (A Year in a Vegetarian Kitchen, p. 254)
- Arugula Salad with Grapes, Fennel, Gogonzona & Pecans (The Best of America’s Test Kitchen 2008, p. 30)
I think I need to make a salad with these ingredients. yum.