|
i'm with locobot on the parsley addition, but for heavens sake... the blashphemy!! thin it out with milk?? how do you ever expect to have a heart attack like that? j/k. to each his own.
everyonce in a while, i'll add a little mushroom broth as well. just a wee bit more depth to the flavor. i get the broth from soaking dried porcinis in hot water for a couple hours. then you can use the mushrooms with your pasta. i had this very dish 3 nights ago. also added sauteed peas, red peppers, and pan seared macadmia nut crusted sea scallops. needless to say, it was freakin' delicious. my one critique was the cheese i used. i didn't do mal said... i went with a cheaper option of parm. cheese. it was still the whole block - i grated it right into the sauce, but it lacked a little sumpin there. so i vote for SPLURGE next time. (honestly, the scallops broke me on this one) and if snowy was eating with me, i'd have added more salt. my mom (who was among the diners) doesn't like too much salt so i erred on the light side.
__________________
xoxo
doodle
|