Okay, I know today’s Fiddlehead Farfalle with Saint-André Cream Sauce bears more than a passing resemblance to my last recipe, but… there is no but. I have no excuse. When spring hits I fall into a vat of cream sauce and vibrant greens. I’m speaking metaphorically, of course, but even this exaggeration occasionally borders on the truth. I’m not sure if it’s due to my excessive exposure to Pasta Primavera as a child or my aesthetic preoccupation with pairing green and white, but to me, spring cuisine means cream sauce, greens kissed with garlic and butter, and glass after glass of white wine.
If you’ve read this blog before, you know I have a tendency to rant. And, more often than not, those rants tend to be about the weather. Remember this gem from February? In my defense, I am from Nova Scotia and complaining about the weather is kinda our thing – it’s kinda a thing for most coastal populations. Although I’ve called Toronto home for nearly 10 years now, sustained exposure to Lake Ontario doesn’t take the Maritimer out of the girl. So today, I’m gunning for spring and it’s diabolical plan to limit my enjoyment of this Cantaloupe Caprese Pasta Salad and its inability to reward me for my heroic survival of winter.
I know it’s Valentines’ Day and this Baked Rigatoni with Lamb Meatballs & Roasted Red Pepper Arrabbiata is not remotely heart-shaped. I figure with most of the Internet turning pink today, you could use a meatball break. However, if it is hearts you’re after, please refer to my ultra cutesy previous post. If you’re down with pasta al forno, stay with me. If you’re torn, might I suggest making this for Valentines’ Day dinner? I think it has potential; I always find carbs romantic. The garlic may thwart your chances of getting lucky, though. But if that is the case your date is WAY too high maintenance, and really, no one should come between you and your garlic… That took a strange turn. I’m just going to start now.
I know, it’s January now and you’ve endured months of stuffed squash this and pumpkin spice that, but I have one last squash-centric recipe to throw onto the pile. But before you groan, you should know it has cheese. You’re probably into cheese… unless you’re lactose intolerant. In which case, I bet you’re still into cheese but cheese isn’t into you – but I digress. My point is this creamy Mascarpone Butternut Bucatini just wants you to give it a chance. All it wants is to comfort you through this most blustery of seasons. It’s not its fault it’s in cahoots with butternut squash. The squash gives it its velvety texture; its pleasing hint of sweet; its compelling hue. It had to make friends with the butternut – had to! Just humor me with this one and I promise not to so much as look at a squash until September. Deal? Deal!