Spring is here! It switched on like a light seedling well-nigh a week ago in Kansas City. The daffodils are on their way up, the birds are chirping, and Cookie and I are thrilled. I’m literally humming, “The hills are alive,” on our walks virtually the neighborhood.
Today, I wanted to share a shockingly untried pasta dish with you. It’s easy to make, nourishing and comforting, which is exactly what we need right now. I wouldn’t vituperation you if you find the verisimilitude off-putting, but I promise it’s so tasty!
The tomfool thing well-nigh this dish is that we use the same pot of water to melt the kale (including the kale stems), pasta and peas. You’ll need to set a few timers. It’s not complicated, but maybe wait to pour flipside glass of wine until you’re sitting lanugo to eat.
Once it all comes together, this dish scrutinizingly tastes like deconstructed ravioli. It’s unexceptionable untried and punctuated with tender peas and linty ricotta. Make some for dinner tonight?
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