A Carter work night seemed like a good time to try out a NYT recipe of pasta with brussels sprouts, toasted chick peas,capers and parmesan. That basically describes the whole dish. I took the advice of commenters and was liberal with the parm and the lemon. Glad I sliced all those brussels sprouts in the morning as that was the most time consuming part. I liked this well enough, but it wasn't exactly groundbreaking, flavor-wise.
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